The Professional Chef's Book of Charcuterie: Pates, Terrines, Timbales, Galantines & Sausages – Premium Culinary Guide for Chefs & Food Enthusiasts | Perfect for Gourmet Cooking, Charcuterie Boards & Fine Dining
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Description
Illus. Pictorial boards. First Edition. NY: Van Nostrand Reinhold, 1987,
This book will help you master the art of charcuterie. Over 300 professionally tested recipes highlight this comprehensive guide. Unlike most charcuterie recipes, the exceptional dishes in the book are not limited to traditional pork preparations: charcuterie here encompasses meats, fish, vegetables and fruits. Suggestions for variations and substitutions offer many innovative ways to prepare and serve fine charcuterie.
Near fine.
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