The Verot family has been making and selling charcuterie in Paris for four generations, offering some of the finest classic and modern goods in the city.
Although this new book is indeed accessible to serious home cooks, we think that professionals will find here a wonderful repository of techniques and ideas for their own efforts to develop signature charcuterie and to present them handsomely. Supporting their recipes with useful step-by-step technique illustrations, the father and son make charcuterie practical and appealing for every meal of the day, from a pâté of rabbit and walnuts, and a terrine of duck and apricots to a gorgeous pithivier of honeyed chicken.
There are rillettes inspired by Vietnamese báhn mì; meatballs flavored like merguez sausage; and for the moments when you truly feel like showing off, pâtés croûte incorporating everything from lamb to octopus.
This is an abridged translation into Spanish of Terrines, Rillettes, Saucisse & Pates Croute, which is published in French. This version omits the chapter on foie gras which appears in the French-language edition.
Hardcover. Color photographs throughout. In Spanish.