Charcuterie: How to Enjoy, Serve and Cook with Cured Meats

Charcuterie: How to Enjoy, Serve and Cook with Cured Meats

by Miranda Ballard
     
 

Long associated with holidays to France, Italy and beyond, here is the chance for you to make the most of charcuterie and salumi at home. Learn more about the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapter will provide you with a host of recipes to serve with drinks, such as grilled chorizo and scallops… See more details below

Overview

Long associated with holidays to France, Italy and beyond, here is the chance for you to make the most of charcuterie and salumi at home. Learn more about the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapter will provide you with a host of recipes to serve with drinks, such as grilled chorizo and scallops on sticks, scotch eggs and 'Sushi style' gorgonzola with prosciutto and rocket. You'll also find recipes to make a perfect light lunch or starter, as well as Main Courses such as paella with chorizo and omelette with ham, gruyere cheese and patatas bravas. The section on home curing will provide you with recipes to cure your own pork belly or duck breast, while the range of Accompaniments from pickles to toasts will give you all you need to complete your perfect charcuterie board

Product Details

ISBN-13:
9781849755672
Publisher:
Ryland Peters & Small
Publication date:
09/28/2014
Pages:
160
Sales rank:
303,184
Product dimensions:
7.60(w) x 9.40(h) x 0.90(d)

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