Le Livre du Compagnon Charcutier-Traiteur

This manual of traditional charcuterie preparation is a longtime standard in French culinary schools. Its systematic approach extends beyond simple technique to address everything from the slaughter and fabrication of animals from pigs to pigeons, to health regulations and food safety requirements.

This is a strongly practical book, less interested in the mystique of charcuterie than distinguishing the various methods of preparing and curing hams, fermenting sausages, or creating blood sausages, head cheeses, terrines, and other elements of the art. There are abundant step-by-step photographic sequences, along with pie graphs, flowcharts, and other visual aids.

Paperback. Color photographs throughout. In French.