Le grand livre de la charcuterie in French

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Le premier livre de référence pour tous les professionnels - confirmés ou en devenir - de la charcuterie !

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Le premier livre de référence pour tous les professionnels - confirmés ou en devenir - de la charcuterie !

Conçu par trois virtuoses du secteur, Le Grand Livre de la Charcuterie est le nouvel outil indispensable à tout bon charcutier digne de ce nom. Arnaud Nicolas, Fabien Pairon et Christian Ségui, tous trois Meilleurs Ouvriers de France, transmettent leur expertise, leurs savoir-faire et leurs astuces à travers 100 recettes de produits de charcuterie modernes destinées à un public de professionnels ou de semi-professionnels dans une Bible de la charcuterie totalement inédite.

Saucisses, boudins, jambons, mais aussi terrines et pâtés en croûte, retrouvez tous les fondamentaux de la charcuterie issus du riche répertoire de nos trois auteurs, auquel viennent s’ajouter des recettes signature élaborées par des personnalités du monde de la cuisine - grands cuisiniers, traiteurs ou charcutiers - ayant une forte légitimité dans le secteur.

Un livre écrit par des pros pour les pros, qui présente une charcuterie de qualité, raffinée, dynamique et diversifiée.

280 pages; Ducasse; Hardcover

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2.0

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So far I have mixed feelings about this book. It is missing a great deal of information in many of the recipes. I therefore conclude the book is targeted at charcuterie experts that must already know about the missing bits. I made the duck sausage recipe, but the recipe does not say to cook the sausage or how to cook it. I presume, presume being the operative word, that it has to be cooked as the recipe does not call for curing salts or starter cultures. I plan to make the lamb sausage, and that recipe has the same deficiencies. The recipe says dry the sausage for 12 hours, but does not use curing salts or starter cultures. Twelve hours of drying can only dry out the sausage casing. It will not render the meat safe to eat. The recipe does not note this. This is dangerous. Basically all of the meat charcuterie recipes are a guessing game. I emailed on of the authors for some answers. I have not received any answers after one month. I did make a terrine. That turned out well but under seasoned. Luckily, I could recover from the under seasoning at the dinner table. This recipe also did not say how large a terrine to use so I guessed and ended up filling a 3/4 liter terrine and a small ramekin. The book is well photographed. The photos are gorgeous. I wish the book was more complete, and unless you have been making charcuterie for a few years, this book is challenging, especially at ~$60 USD. Sincerely, David Woerner

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Reviewed by: David Woerner from GLENDALE, CA, USA on 2/8/2025

Le grand livre de la charcuterie in French

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