Terrines, rillettes, sausages & pâtés croûte | Gilles Vérot

Terrines, rillettes, sausages & pâtés croûte by Gilles Vérot

MAKING HOMEMADE CHARCUTERIE IS EASY!

Here are 89 recipes that everyone can make and created especially for this book by Gilles and Nicolas Verot, butchers from father to son, of the famous Maison Verot, in Paris. You don't need any special equipment or obscure ingredients to make a country terrine, a pâté croûte, meatballs, a vegetable press, or even delicious foie gras. Thanks to step-by-step illustrated workshops, Gilles and Nicolas teach us the right gestures to ma easily learn the basic techniques of charcuterie: cutting, slicing, shredding, mixing, assembling a pie...

The recipes in this book, which they have all made in the conditions of a la maison kitchen, have also been tested by many amateur cooks. Success guaranteed!

Éditions du Chêne