Charcuterie: Tous Les Savoir-faire

These two detailed volumes of traditional and modern charcuterie, containing more than 300 recipes and amply illustrated with process shots, are state-of-the art textbooks used in training French artisan charcutiers. Author David Bret, an instructor at a leading trade school, is a Meilleurs Ouvriers de France, the height of distinction for French craftworkers. Together they are a valuable resource.

Volume One contains:

• Pork, including breeds and types of swine, and their slaughter
• Raw sausages
• Black pudding
• Salting and brining
• Cooked salted pieces
• Cooked ham and cooked pieces,
• Hot and cold emulsions
• Parboiled products
• Smoked products

Volume Two contains

• Dry cured products
• Traditional pork butchery
• Game
• Jellies
• Juices and broth pork
• Galantines, ballotines and supremes
• Foie gras and truffles
• Products preserved in fat
• Herbs, spices and condiments

Hardcover. Color photographs throughout. In French.