The Butcher's Handbook - Marie Caffarel

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THE BOOK:

100 Charcuterie Recipes: The 30 basic recipes for making sausages, terrines, pâtés, caillettes, etc. Sausage meat - Brines - Jelly - Fine stuffing - Pâté pastry - Gribiche sauce - Ham in a cloth - Tonka bean duck foie gras - Italian sausage - Merguez - Truffled white pudding - Grandma's pâté - Poultry & lemon pâté en croûte - Rougail. For all those who dream of passing their charcuterie CAP (vocational qualification). 100 Charcuterie Recipes: The 30 basic recipes for making sausages, terrines, pâtés, caillettes, etc. Sausage meat - Brines - Jelly - Fine stuffing - Pâté pastry - Gribiche sauce - Ham in a cloth - Tonka duck foie gras - Italian sausage - Merguez - Truffled white pudding - Grandma's pâté - Poultry & lemon pâté en croûte - Rougail For all those who dream of passing their CAP in charcuterie.

THE AUTHORS: In 2013, Marie Caffarel realized her passion for cooking. Having settled in Marseille, she decided to obtain her professional butcher's certificate. In 2019, at the age of 30, she bought the Maison Payany delicatessen in Marseille's 6th arrondissement, keeping the name in homage to the salesperson who taught her the trade.