The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home

by Jamie Bissonnette, Andrew Zimmern (Foreword)

James Beard Best Chef Award Winner

Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef

You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?

The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's.
Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.

Genres: Cooking, Cookbooks, Food, Reference

176 pages, Paperback

First published February 4, 2014

Reviews

[Ellen · Rating 2 out of 5]

Interesting but not practical for everyday