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.

Contributor: Daniel Boulud (Foreword by)

UK Delivery:

• Free delivery on all orders of £10 or more.
• £1.49 delivery fee on orders below £10.
• UK orders are shipped via Royal Mail 2nd Class.

International Delivery:

• Flat rate delivery charges vary by country.

Dispatch and Delivery Times:

• All orders are shipped from our warehouse in Northampton, UK as soon as stock is available.
• UK mainland orders typically arrive within 3-7 working days via Royal Mail 2nd Class.
• International estimated delivery times:
• Europe & Channel Islands: 7 to 10 working days
• USA: 7 to 15 working days
• Rest of the World: 9 to 30 working days

View our full delivery infomation here.