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Le Charcutier Anglais

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Le Charcutier Anglais

Le Charcutier Anglais is a recipe book and technical meat manual with the unique commentary of its author Marc Frederic, a French registered Boucher-Charcutier- Traiteur.
£29.99

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* All our copies are signed by the author * Le Charcutier Anglais is a recipe book and technical meat manual with the unique commentary of its author Marc Frederic, a French registered Boucher-Charcutier- Traiteur. Born in the UK and based in Dawlish Devon, Marc Frederic practices and teaches his craft here in the UK. He is widely recognised as the most knowledgeable and experienced English Charcutier - even by the French! This 192 page full colour hardback book covers the wide-ranging techniques of Charcuterie skills, where raw meat is preserved by curing, smoking, cooking or a combination of all three. Chapter headings cover utensils, butchery, blood, offal, fat, ham including air dried meats, pork, other meats including game as well as smoking and the easy to follow methodologies and recipes are all accompanied with evocative photography. Recipes include pates, air dried meats, cure mixes, chorizo and other sausage making, pork and pippin pie (pork & apple), black pudding, jugged hare and venison rolled in biltong. It's not just fascinating and educational reading but its also fun and filled with Marc Frederic's humourous observations and anecdotes. A super gift for foodie smokers everywhere and the chance to acquire some valuable skills.

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Description * All our copies are signed by the author * Le Charcutier Anglais is a recipe book and technical meat manual with the unique commentary of its author Marc Frederic, a French registered Boucher-Charcutier- Traiteur. Born in the UK and based in Dawlish Devon, Marc Frederic practices and teaches his craft here in the UK. He is widely recognised as the most knowledgeable and experienced English Charcutier - even by the French! This 192 page full colour hardback book covers the wide-ranging techniques of Charcuterie skills, where raw meat is preserved by curing, smoking, cooking or a combination of all three. Chapter headings cover utensils, butchery, blood, offal, fat, ham including air dried meats, pork, other meats including game as well as smoking and the easy to follow methodologies and recipes are all accompanied with evocative photography. Recipes include pates, air dried meats, cure mixes, chorizo and other sausage making, pork and pippin pie (pork & apple), black pudding, jugged hare and venison rolled in biltong. It's not just fascinating and educational reading but its also fun and filled with Marc Frederic's humourous observations and anecdotes. A super gift for foodie smokers everywhere and the chance to acquire some valuable skills.
Price £29.99

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