This impressive new reference is the work of three meilleurs ouvriers de France, prize-winning professionals recognized for their mastery of their craft. Perfectly comfortable with classic technique, they demonstrate their creativity through some surprising flavor innovations.
While one can easily find familiar standards such as pâté de campagne, fromage de tête, and boudin noir, more interesting to our eye were products such as duck sausage with ginger and Szechuan pepper; octopus in a bouilabaisse gelée; and a terrine of tuna and roasted eggplant. The book does assume at least basic experience in making charcuterie, as step-by-step technique photographs are scarce. However, presentation photography is quite handsome.
In French. Measurements in metric. Hardcover. Color photographs throughout.
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