French Charcuterie at Home: Terrines, Rillettes, Saucisses, & Patés En Croûte

"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 pâtés, 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-step techniques to master the basic methods of charcuterie, and beautiful photographs provide a visual reference for each dish. Whether country terrine, grandma’s pate, or vegetable press, there’s no need for special tools or hard-to-find ingredients— just simple techniques that bring the art of charcuterie to your kitchen with ease.

Gilles Vérot is a third-generation Master Charcutier and the 2011 world pâté-croûte champion. Together with his wife Catherine and son Nicolas, they helm Maison Verot, a pioneering force in exceptional charcuterie spanning four generations. Maison Verot stands at the forefront of the rekindled interest in this quintessentially French culinary savoir-faire, from Paris to New York. The heirs have consistently fused tradition with modernity, maintaining high standards and transparency. Maison Verot's charcuterie distinguishes itself through an unwavering commitment to excellence, blending meticulous sourcing, contemporary recipes, and artisanal methods.

Maison Verot boutiques are located in Paris: Saint-Placide, Sèvres-Lecourbe, Enfants-Rouges, Saint Paul, Galeries Lafayette Haussmann and Galeries Lafayette Champs-Élysées. Lafayette Champs-Élysées. 

www.maisonverot.fr.

Daniel Boulud is a French chef and restaurateur. Raised on a farm near Lyon, he entered the restaurant business at age fourteen. He is the author of several cookbooks and is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City.

Nicolas Vérot, the son of renowned charcutiers Gilles and Catherine Vérot, joined the family business in 2018 as the fourth generation to lead Maison Vérot, a legacy that began in 1930. Committed to preserving time-honored traditions while embracing modern innovation, Nicolas has expanded the family’s charcuterie presence in Paris and beyond, including prestigious partnerships with Galeries Lafayette Gourmet and international collaborations with chef Daniel Boulud in New York. Nicolas continues to guide Maison Vérot into the future as a symbol of excellence in French culinary craftsmanship. French Charcuterie at Home is his first book.

 

ISBN: 9781962098076
Format: Hardback
Pages: 232
Publisher: Tra Publishing
Published: September 10, 2024

"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." "A book we never expected to see translated into English... The Vérot family operates some of Paris's most beloved charcuterie shops. We've imported several of their books over the years, but at last, one is being translated.

This is serious, careful work, representing the best of the classic tradition, and much esteemed by professional cooks as well as ambitious home practitioners..."