Recipe Book CHARCUTERIE
50 Basic and Modern Charcuterie Recipes
This is a selection of 50 classic and modern charcuterie recipes.
The recipes included in this recipe book cover fresh sausages, cooked sausages, dry sausages, and cured charcuterie, as well as confit, pâtés, pies, and pâté en croûte, among others. An essential recipe book for anyone wanting to make their own charcuterie in a restaurant or at home.
This PDF recipe book is available to print, or download and view offline.
DESCRIPTION
Charcuterie is a very ancient discipline and at the same time one of the most complete and complex in the culinary world. It is part of the culinary heritage of almost all cultures worldwide, and professionally, it draws from cooking, butchery, and also pastry.
This recipe book is designed to meet a need, because although there is a lot of homemade charcuterie in villages and the countryside, very few professionals make it in their restaurants.
You will find noble recipes interpreted in a contemporary manner, created from traditional techniques and new ones that are part of the evolution of the professional world in recent years.
You will discover detailed preparation methods, thought out and refined to be worked in a restaurant in a clear, efficient, and simple way.
This recipe book, created by the Chef Martin Lippo at Vakuum, is intended for professional chefs looking for professional recipes. Easy-to-follow recipes, allowing any cooking enthusiast or student to understand the concepts and recipes explained in this basic and modern charcuterie recipe book.
50 charcuterie recipes
- Butifarra (raw Catalan Sausage)
- Chorizo (Fresh)
- Chistorra
- Spanish Pork Sausages
- Chicken Sausages
- Merguez
- Chorizo Criollo
- Truffled Butifarra
- Chimichurri flavored butifarra
- Butifarra Blanca
- Catalan liver Sausage
- Butifarra d’ou (Catalan Egg Sausage)
- Blood Sausage with Pig Trotters
- Blood Sausage (in Canning Jars)
- Black Sausage with Apple (in Canning jars)
- Leberwurst
- Hot Dog Sausages
- Camaiot Mallorquí
- Fuet
- Salame Quintero
- Salted Cured Pork Belly
- Duck Ham
- Smoked Pork Belly (Bacon)
- Chorizo for Smoking and Drying
- Beef Jerky
- Duck Confit (Sous Vide)
- Duck Breast Confit (Sous Vide)
- Pork Belly Confit (Sous Vide)
- Pork Rillettes (Sous Vide)
- Duck Rillettes (Sous Vide)
- Confit Duck Gizzards (Sous Vide)
- Foie Gras Mi-Cuit (in Canning Jars)
- Foie Gras Mi-Cuit (Sous-Vide)
- Foie Gras Terrine with Apricots and Pistachios
- Duck Terrine with Foie Gras and Prunes
- Wild Boar Terrine with Chestnuts and Apple
- Pâté de Campagne (in Canning Jars)
- Terrine Grand-Mère (in Canning Jars)
- Chicken Liver Mousse (in Canning Jars)
- Duck and Black Trumpet Mushroom Pie
- Chicken Pâté en Croûte
- Pâté en Croûte “Pure Pork”
- Pâté en Croûte of Duck and Foie Gras
- Simple Pâté en Croûte Dough
- Pâté en Croûte Dough with Cognac
- Pâté en Croûte Dough with Milk
- Pâté en Croûte Dough with Vinegar
- Puff Pastry for Tourte (Pie)
- Egg Wash (Dorure)
- Pork Jelly for Pâté en Croûte
WHO IS IT FOR?
Although it is written by professionals, this recipe book is easy to follow and understand for any cooking enthusiast.
If you are looking for charcuterie recipes, this recipe book “CHARCUTERIE: 50 Basic and Modern Charcuterie Recipes” is made for you.
How to buy the downloadable Charcuterie PDF recipe book
The purchase process is very simple:
Select the recipe book, add it to the shopping cart, complete the payment, and download it.
You can print it and use it digitally to read and consult it, wherever and whenever you want
Note* Once the purchase is made, you will receive an email with the download link for the content.
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