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Explore the World of Charcuterie in Style

"Restaurant No Charcuterie" is a comprehensive guide to the art of cured pork preparation, tailored for the professional kitchen but accessible to anyone with a passion for culinary excellence. This book delves into the classic French discipline, offering an in-depth look at the various forms of charcuterie and their preparation methods. From the seasoned chef to the home enthusiast, this guide will elevate your understanding and skills in the art of charcuterie making.

Key Features and Benefits

Inside "Restaurant No Charcuterie," you will find an array of features designed to enhance your charcuterie journey:

• Expert Guidance: Learn from the experts as this book takes you through the classic techniques used in French cuisine.
• Restaurant-Style Preparation: Perfect for those looking to create charcuterie dishes with a professional touch, whether in a commercial kitchen or at home.
• Diverse Recipes: Explore a variety of cured pork products, from classic salamis to unique, modern twists.

The book is meticulously structured to provide a clear, step-by-step approach to making each charcuterie.

Details and Specifications

Measuring 265mm in length, 213mm in width, and a mere 17mm in height, "Restaurant No Charcuterie" is a compact yet comprehensive resource that is perfect for any kitchen. Weighing 672g, it's light enough to handle with ease yet packed with valuable information. The book is written in Japanese, reflecting the rich culinary traditions it explores. With this guide in hand, you can transform your culinary endeavors, creating mouth-watering charcuterie dishes that will impress friends and family alike.