In the Charcuterie
''A cracking book!'' Tom Kerridge
The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant.
But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier’s bounty ranges from sausages and ham...
''A cracking book!'' Tom Kerridge
The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant.
But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier’s bounty ranges from sausages and ham...
