The Professional Charcuterie Series: Pates, Terrines and Ballotines Made With Poultry, Veal, Pork and Liver Andouilles and Andouillettes-Foie Gras

Rating:
Summary: Truly a masterpiece of the art and technique of charcuterie.
Review: This book offers a rare peak at the art and technique of french charcuterie. In it you will come to appreciate the saying "the whole pig can be cooked except the squeal."

Although the recipes are generally scaled for the professional chef it is a simple task for the aspiring chef to prepare them at home. Be sure to have a good kitchen scale - all recipes are by weight. You will find the generous use of photographs of the authors preparing each recipe tremendously valuable.Bon Appetit