In The Charcuterie: Making Sausage, Salumi, Pates, Roasts, Confits, And Other Meaty Goods BX Highlight If you're a personal investor

If you're a personal investor

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In The Charcuterie: Making Sausage, Salumi, Pates, Roasts, Confits, And Other Meaty Goods BX Highlight If you're a personal investor'A cracking book!' Tom Kerridge The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier's bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie