French Charcuterie at Home: Terrines, Rillettes, Saucisse, and Patés En Croûte

This is a translation into English and slight abridgement of an impressive work on charcuterie by a father and son team whose work is the talk of Paris and beloved by the city’s leading chefs.

Although the 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.

As with the Spanish-language edition, the chapter on foie gras, and a single recipe which contains foie gras from another chapter, have been omitted.

Hardcover. Color photographs throughout.