French Charcuterie at Home : Terrines, Rillettes, Saucisses, & Patés En Croûte
Language: English
Published by Tra Publishing Sep 2024, 2024
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 40.21
Quantity: 2 available
Add to basketItem description from seller
Neuware - 'Focuses on seasonality, highlights the true art of charcuterie, and introduces soulful French cooking into your home' —Daniel Boulud 'This is serious, careful work, representing the best of the classic tradition, and much esteemed by professional cooks as well as ambitious home practitioners.' —Kitchen Arts & Letters 'Will enable American family cooks and amateur chefs to produce palate pleasing, appetite satisfying, memorable varieties of authentic French charcuteries for every formal and informal dining occasion or event.' —Midwest Book Review From the fine art of dicing, shredding, and layering to the creation of delicious pâtés, terrines, rillettes, and more, this ode to French charcuterie will delight both tastebuds and eyes.Making homemade charcuterie is easy. From the renowned Maison Verot in Paris comes 89 accessible recipes crafted by father and son charcutiers, Gilles and Nicolas Verot. Detailed line drawings illustrate step-by-step techniques to master the basic methods of charcuterie, and beautiful photographs provide a visual reference for each dish. Whether country terrine, grandma’s pate, or vegetable press, there’s no need for special tools or hard-to-find ingredients— just simple techniques that bring the art of charcuterie to your kitchen with ease.…
Seller Inventory # 9781962098076
- Title
- French Charcuterie at Home : Terrines, Rillettes, Saucisses, & Patés En Croûte
- Author
- Nicolas Vérot
- Publisher
- Tra Publishing Sep 2024
- Publication year
- 2024
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1962098079
- ISBN 13
- 9781962098076
- Item weight
- 1,034 grams
- Dimensions
- 266x214x27 mm
"This is serious, careful work, representing the best of the classic tradition, and much esteemed by professional cooks as well as ambitious home practitioners..." —Kitchen Arts & Letters
"Will enable American family cooks and amateur chefs to produce palate pleasing, appetite satisfying, memorable varieties of authentic French charcuteries for every formal and informal dining occasion or event." —Midwest Book Review
From the fine art of dicing, shredding, and layering to the creation of delicious pâtés, terrines, rillettes, and more, this ode to French charcuterie will delight both tastebuds and eyes.
Making homemade charcuterie is easy. From the renowned Maison Verot in Paris comes 89 accessible recipes crafted by father and son charcutiers, Gilles and Nicolas Verot.
Detailed line drawings illustrate step-by-step techniques to master the basic methods of charcuterie, and beautiful photographs provide a visual reference for each dish. Whether country terrine, grandma’s pate, or vegetable press, there’s no need for special tools or hard-to-find ingredients— just simple techniques that bring the art of charcuterie to your kitchen with ease.
"Synopsis" may belong to another edition of this title.
About the Author
Maison Verot boutiques are located in Paris: Saint-Placide, Sèvres-Lecourbe, Enfants-Rouges, Saint Paul, Galeries Lafayette Haussmann and Galeries Lafayette Champs-Élysées. Lafayette Champs-Élysées.
www.maisonverot.fr.
Nicolas Vérot, the son of renowned charcutiers Gilles and Catherine Vérot, joined the family business in 2018 as the fourth generation to lead Maison Vérot, a legacy that began in 1930. Committed to preserving time-honored traditions while embracing modern innovation, Nicolas has expanded the family’s charcuterie presence in Paris and beyond, including prestigious partnerships with Galeries Lafayette Gourmet and international collaborations with chef Daniel Boulud in New York. Nicolas continues to guide Maison Vérot into the future as a symbol of excellence in French culinary craftsmanship. French Charcuterie at Home is his first book.
Daniel Boulud is a French chef and restaurateur. Raised on a farm near Lyon, he entered the restaurant business at age fourteen. He is the author of several cookbooks and is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City.
"About the title" may belong to another edition of this title.
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