Charcuterie is becoming increasingly popular and modern techniques and flavours are providing an exciting new platform for those looking to expand on the traditional methods passed down through family generations. The Art of Charcuterie combines an astounding depth of knowledge and experience with an accessible approach. It has a great layout and includes full-colour photography that displays both finished products and the contemporary techniques used to produce them. Aside from covering sausages, Kowalski has also provided recipes for terrines, pates, and a wealth of sauces and relishes to compliment them. A special book that should be exhibited on a coffee table for all to see.
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