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Charcuterie for Dummies

Charcuterie for Dummies

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Our Price: $19.95

Product Code: 26-1018
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Note from The Sausage Maker: We have thoroughly reviewed and enjoyed this comprehensive book for the hobbyist getting into the world of Charcuterie and those that have enjoyed making Dry Cured delights for years. Mark LaFay has done the world of sausage making a great service by giving us an indispensable resource to keep in our Charcuterie kitchen!

Publisher's Description:
Even if you’ve never cooked a slab of bacon in your life, you can prepare sausage and cured meats at home! In Charcuterie for Dummies, you’ll learn everything you could possibly need to get started, from choosing the right gear and finding quality raw ingredients, all the way through taking your parties to the next level with epic charcuterie boards.

Salami, bacon, prosciutto, and good-old-fashioned sausage are all on the menu with Charcuterie for Dummies. Author and meat master Mark LaFay will help you keep things safe and sanitary, equip you with some seriously awesome recipes, and teach you a thing or two about which beers and wines to serve up with your meat. Choose a chapter and get started!

  • Get started curing meats at home with the highest quality raw ingredients, equipment, and recipes
  • Make everything from sausage and bacon to prosciutto, salami, and more
  • Learn how to pair your homemade meats with jams, nuts, cheeses, and pickles for epic charcuterie boards
  • Take your new hobby to the next level with more advanced recipes and beverage pairings

Whether you’re a total beginner or coming in with some previous knowledge, Charcuterie for Dummies will unleash your culinary creativity!

Average Rating: Average Rating: 3 of 5 3 of 5 Total Reviews: 2 Write a review »

  0 of 0 people found the following review helpful:
1 of 5 Erased - Coupon Not Honored November 30, 2020
Reviewer: Anonymous Person from Benson, AZ United States  
Erased - Coupon not honored.

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  0 of 0 people found the following review helpful:
5 of 5 Good Book November 23, 2020
Reviewer: Greg Waters from Charleston, TN United States  
Explains a lot of ins and outs about the salami making. Lots of good recipes.

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