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Description de l’éditeur
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits.
This book will explain to you in a clear, step-by-step manner how to make your Charcuterie meats and get you started right away.