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Lori Jane Stewart

The Green Gourmet Little Book of Charcuterie : An Introduction to the Art of the Charcutier - Smoking and Curing Meats, Forcemeats, Terrines, Sausages & Blood Puddings Kindle Edition

by Lori Jane Stewart (Author) Format: Kindle Edition

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The latest Amazon #1 from international bestselling author Lori Jane Stewart.

Charcutiers have existed in some form for thousands of years. They are people who specialize in the curing or preserving of meat. If you want to get into charcuterie, you are in good company. There are many great chefs who look at meat preservation as an art form. However, like any great art, there is a lot to learn.

For example, do you know what forcemeat is? Do you know what equipment you will need for charcuterie? Do you know that a terrine is more than just a baking dish?

Even if you just want to stuff your own sausages, you still have to deal with a lot of different issues. How do you avoid cross-contamination? What is the best casing to use? What other ingredients can be used in the making of sausages, other than just meats?

How and why did meat preservation start and why is it still being carried out in the traditional ways today?

If you are interested in any aspect of charcuterie, you will need to know all of this and more.

This little book will provide you with all the information you could ever want to know about the basics of Charcuterie and it's rich history throughout the years.

Print length

46 pages
Language

English
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On Kindle Scribe
Publication date

March 30, 2012
File size

157 KB
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3.3 out of 5

22 global ratings

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Maria

Everything You Need To Know And So Much Easier Than You Thought

Reviewed in the United States on April 2, 2012

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I grabbed this book for my husband because he is really into making his own spiced meats. He fancies himself as a French Charcutier and even affects a French accent when he is busy in his 'space' preserving and spicing.

Even though I am not interested I actually read it before giving it to him. It's excellent, well written, and FULL of great information. The background to this craft is fascinating.

I feel strangely smug now that I know more about my husbands 'top secret' escapades in the kitchen. It is so much easier to make home made sausages than he makes it out to be (and much less expensive than I thought), I will be having a go myself.

The 'equipment' section has also given me some great ideas for his birthday which is coming up in June.

4 people found this helpful

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Anthony Chiafari

Disappointed

Reviewed in the United States on February 18, 2015

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This book is was a disappointment. At best it is a brief overview and introduction to the world of charcterie. It does not go into much depth at all about the process or techinques. One can do an internet search and get much more information for free. Please save your money. I wish that I did.

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J. Carrel

Interesting & Informative

Reviewed in the United States on April 4, 2012

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I remember my gran making all sorts of meat products and I've had a go at sausages and terrines myself in the past, so I got this book out of interest.

This little book does what it promises, showing the reader all about cured meats: history, equipment, hygiene, seasonins, curing, smoking, forcemeats, terrines, sausages and blood puddings (UK 'black pudding').

I found the whole explanation very interesting, though would like to know where I can get nitrates (preservatives against botulism) and how to use them. In the meantime, the only thing to do is eat the sausages straight away, and that's not too difficult!

2 people found this helpful

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blessednation

Nice introduction to charcuterie

Reviewed in the United States on November 7, 2013

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It was a no nice basic intro but a few recipes would have been nice for newbies wanting to give it a try before committing to a full recipe book.

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James Michael

Where's The Beef?

Reviewed in the United States on October 15, 2012

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I am looking to do a good deal of sausage, ham, bacon production in the near future, and was disappointed in this book. It's really just a history or description of charcuterie, not a How To. The information in this book is available on dozens of web sites. I wanted a single source of techniques, recipes and insights. This isn't that source

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Tisha S.

An extremely thorough Charcuterie book!

Reviewed in the United States on April 4, 2012

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I am really a beginner to the art of Charcuterie so I bough this book really just to get a more thorough explanation of the different processes involved. Boy was I surprised when I started reading.

First of all, Lori does a great job explaining the different terms in the book and even goes into the history of the word Charcuterie. She does a great job explaining about the French Charcuteries, different historical battles and Charcuteries by region. And all this was before she even explained the processes and tools used.

If you are someone who is looking for more information on Charcuterie, rest assured this is the only book you will need. The information in this book is well worth the price and Lori actually could charge much more.

Highly recommended book!

2 people found this helpful

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Arch Stanton

Worthless

Reviewed in the United States on November 21, 2013

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This book is a fraud compared to the others, no recipes and little information other than sausage is made from meat. I have been a home sausage maker for 40 years and there is nothing here.
The other reviews must be from her friends, don't waste your money

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Richard Young

Charcuterie: What is it and why you need to Know

Reviewed in the United States on April 4, 2012

Verified Purchase

I picked this book up because I did not have a clue on what "Charcuterie" was. I was intrigued about this form of cooking and now after reading Lori's in depth book of the subject, I think I can do it.

She made it easy and clear to me, a "newbie", what is needed and how to do it. Lori goes into great depth on how to setup your work bench and what is the best system to use as a "Smoker".

There are so many ways to do charcuterie it boggles the mind; Lori goes through all of them listing advantages and disadvantages of each.

Lori's book; I like it.

3 people found this helpful

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C. Mckinnell

And where is the rest?

Reviewed in the United Kingdom on September 6, 2013

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This book is basically a run down of charcuterie terms and nothing else. There are no recipes, it's a few scant pages and it is definitely not worth the cost!

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The Green Gourmet Little Book of Charcuterie : An Introduction to the Art of the Charcutier - Smoking and Curing Meats, Forcemeats, Terrines, Sausages & Blood Puddings Kindle Edition

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The Green Gourmet Little Book of Charcuterie : An Introduction to the Art of the Charcutier - Smoking and Curing Meats, Forcemeats, Terrines, Sausages & Blood Puddings Kindle Edition

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