not sure if this should be in the cookbook forum, but looking for some resources on the art of charcuterie. what are the best books? i have made my own sausage with a kitchen aid grinder and casing stuffer. i know the drill.
i'm looking for some good reference books for the making of sausages, pates, terrines,...you know...
i'm looking for some good reference books for the making of sausages, pates, terrines,...you know...