Charcuterie

How to enjoy, serve and cook with cured meats

Charcuterie

This is your one-stop guide to understanding and enjoying charcuterie, with over 65 mouth-watering recipes celebrating the world of sliced meats.

This is your one-stop guide to understanding and enjoying charcuterie, with over 65 mouth-watering recipes celebrating the world of sliced meats.

Charcuterie will teach you everything you would like to know about the history of pork and sliced meats, and will explain how to make the most of your local butchers so that every meal tastes as divine as could be. You'll learn lots of excellent little tips about how to preserve and cure your food as well as how to match the perfect drink to the flavors of your dish. Charcuterie will provide you with a host of recipes for all types of occasions. It contains small bites such as grilled chorizo and scallops on sticks, main courses such as pork belly or duck breast, and accompaniments such as pickles and toasts.

With this book you will have everything you need to become a meaty expert, from purchasing the right cuts and curing your own meat, to creating a culinary masterpiece to impress even the most discerning of food critics.
  • Ryland Peters & Small | 
  • 160 pages | 
  • ISBN 9781788790376 | 
  • September 2018
List Price $14.95 (price may vary by retailer)
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About the Author

Miranda Ballard

Miranda and her husband Roland left behind their media careers to start their own food company, Muddy Boots, in 2008. Their gourmet meat products are now available throughout the UK. They have now opened their first store, The Modern Meat Shop, in London, where they sell premium meat and charcuterie in a modern, friendly and welcoming environment.

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