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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Charcuterie: The Craft of Salting, Smoking, and Curing › Charcuterie: The Craft of Salting, Smoking, and Curing Reviews

Charcuterie: The Craft of Salting, Smoking, and Curing Reviews

slowjuicerdave

Best Charcuterie Book

Posted

Pros: To the point, thorough, perfect recipes, large variety of content within the charcuterie niche

This is by far the best book for any kind of charcuterie. The recipes in"Charcuterie" are great standard recipes that you can improvise or not.The instructions and mise en place show a broad range of variety within the charcuterie niche. In other words, It teaches you ways to make something exactly, and it gives you tips on how to improvise if you have limited resources. I learned almost everything I know about charcuterie from this book and this book was referred to me by several of Baltimore's best chefs and a friend who cooked at Commander's Palace and August. If you are interested in Charcuterie, I strongly suggest you buy this book over any other book. If you have any friends who...
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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Charcuterie: The Craft of Salting, Smoking, and Curing › Charcuterie: The Craft of Salting, Smoking, and Curing Reviews