Prestige De Grand Chefs Charcuterie Specialties (Hardcover) by Poulain, Michel & Frentz, Jean-Claude

Prestige De Grand Chefs Charcuterie Specialties (Hardcover) by Poulain, Michel & Frentz, Jean-Claude
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Hardcover; Published 8/1/1996; 192 Pages; ISBN 9780471160632

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Charcuterie, traditionally the art of cooking with pork is a culinary specialty with ancient roots in French culture. In this volume, master chefs Jean-Claude Frentz and Michel Poulain provide recipes and preparation/cooking instructions for 50 exquisite charcuterie dishes, including terrines, ballotines, confits, sausages and specialties cooked in pastry.
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