[Tra Publishing]”Focuses on seasonality, highlights the true art of charcuterie, and introduces soulful French cooking into your home” Daniel Boulud “This is serious, careful work, representing the best of the classic tradition, and much esteemed by professional cooks as well as ambitious home practitioners…” Kitchen Arts & Letters “Will enable American family cooks and amateur chefs to produce palate pleasing, appetite satisfying, memorable varieties of authentic French charcuteries for every formal and informal dining occasion or event.” Midwest Book Review From the fine art of dicing, shredding, and layering to the creation of delicious pts, terrines, rillettes, and more, this ode to French charcuterie will delight both tastebuds and eyes.Making homemade charcuterie is easy. From the renowned Maison Verot in Paris comes 89 accessible recipes crafted by father and son charcutiers, Gilles and Nicolas Verot. Detailed line drawings illustrate step-by-