Charcuterie: Leçons en Pas à Pas
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This handsome, well-photographed 500+ page book offers step-by-step instructions for preparing classic and contemporary sausages, terrines, pâtés, and other preserved and cured meat and poultry products.
The book is valuable for its precision as well as its breadth. The six pages devoted to pâté en croûte du mendiant illustrate everything from the required mise en place and how to slice the pork belly to lining and filling the mold and decorating the crust. The similarly detailed instructions for making jambon blanc demonstrate how to debone the pork shank as well as rolling, shaping, and tying it before cooking.
In addition to introductory chapters on preparing essential components such as clarified gelée, and the aforementioned sausages, terrines, and pâtés, there are chapters on rilettes, boudin, foies gras, confit, smoked and dried sausages, regional specialties, tourtes, jarred meat preserves, and more.
For his work in charcuterie, author Sebastien Zozaya has been awarded Meilleur Ouvrier de France, a designation reserved for the demonstration of exceptional professional skill.
In French. Hardcover. Color photographs throughout.
