charcuterie

Discussion in 'Food & Cooking' started by halmstad, Jul 29, 2010.

  1. halmstad

    halmstad

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    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...
     
  2. culinuthiast

    culinuthiast

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    >> ] (Amazon)

    Charcuterie: The Craft of Salting, Smoking, and Curing


    bourdain just put this guy up on No Reservations (a week or so ago in the new season) as being the one who literally wrote the book on it (see link above), but i know nothing about charcuterie other than its seeming complexity and difficulty to the novice such as me (and don't have this book [yet] to comment on either).

    just an idea...