Below I’ll give you my selections for the best Charcuterie books by a few categories. I will cover these and other great books more in depth later.
- Bold Boards (2019)
- The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home (2014)
- Sausage And Jerky Makers’ Bible: The Home Processor’s Complete Guide To Charcuterie (2014)
- Charcuterie: Sausages, Pates and Accompaniments (2009)
- Home Production of Quality Meats and Sausages (2012)
- The Ethical Meat Handbook: Complete home butchery, charcuterie and cooking for the conscious omnivore (2015)
- The Art of Charcuterie (1991)
- Charcuterie Cookbook: Blank Lined Recipe Book to Write Down your Favorite Sausage, Ham, Pate and other Prepared Meat Creations (2019)
- Chef’s Guide to Charcuterie (2019)
- Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How) (2014)
- Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes (2017)
Bold Boards (2019)
Ideas & Recipes for Easy Entertaining Charcuterie boards will change the way you entertain family and friends. They’re the epitome of impressive, yet easy entertaining. Gone are the days spent cooking, prepping, and fussing over what to feed your guests.
James Beard Best Chef Award WinnerMaster the Art of Charcuterie With Outstanding Recipes From An Award-Winning ChefYou haven’t become a true food-crafter until you’ve mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook.
The Sausage And Jerky Makers’ Bible has over 500 pages of expert meat curing info and 229 kitchen-tested recipes. The list includes fresh sausage, cooked sausage, smoked and cooked sausage, dry cure sausage and semi-dry cure sausage recipes. There’s also ground jerky, sticky jerky, whole-muscle jerky as well as a number of specialty meat (charcuterie) recipes.
CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures.
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas.
The Ethical Meat Handbook: Complete home butchery, charcuterie and cooking for the conscious omnivore (2015)
Small-scale meat processing and preservation for the home cook. Nutrition, environmental impact, ethics, sustainability-it seems like there’s no end to the factors we must consider when we think about our food. At the center of the dietary storm is animal-based agriculture. Was your beef factory-farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat?
The Art of Charcuterie (1991)
Recipies you won’t find in English anywhere else. Home cured ham, pates, sausages, terrines, chorizos, boudins, rillettes, saucissons secs, choucroute garnie, roast suckling pig. #3,928,825 in Books (See Top 100 in Books) #5150 in Cooking Encyclopedias #5416 in Cooking, Food & Wine Reference (Books) Would you like to ?If you are a seller for this product, would you like to ?
Charcuterie Cookbook: Blank Lined Recipe Book to Write Down your Favorite Sausage, Ham, Pate and other Prepared Meat Creations (2019)
Write down your favorite recipes in this blank recipe book. Make an heirloom for your family with your recipes for prepared meat and fish products such as bacon, ham, sausage, gravlax, terrines, galantines, ballotines, pâtés, confits and more. #5,051,804 in Books (See Top 100 in Books) #2336 in Meat Cooking #2262 in Canning & Preserving (Books) Would you like to ?If you are a seller for this product, would you like to ?
Chef’s Guide to Charcuterie (2019)
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation.
Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How) (2014)
Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food.
Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes (2017)
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst.
Best Charcuterie Books Worth Your Attention
We highly recommend you to buy all paper or e-books in a legal way, for example, on Amazon. But sometimes it might be a need to dig deeper beyond the shiny book cover. Before making a purchase, you can visit resources like Library Genesis and download some charcuterie books mentioned below at your own risk. Once again, we do not host any illegal or copyrighted files, but simply give our visitors a choice and hope they will make a wise decision.
Charcuterie For Dummies
Author(s): Mark LaFay
ID: 2565146, Publisher: , Year: 2020, Size: 43 Mb, Format: epub
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Author(s): Jeremy Umansky; Rich Shih
ID: 2942031, Publisher: Chelsea Green Publishing, Year: 2020, Size: 125 Mb, Format: epub
Pâté, confit, rillette: recipes from the craft of charcuterie
Author(s): Pépin, Jacques;Polcyn, Brian;Ruhlman, Michael
ID: 2743633, Publisher: W. W. Norton & Company Inc, Year: 2019, Size: 13 Mb, Format: epub
Please note that this booklist is not final. Some books are really chart-busters according to The New York Times, others are written by unknown authors. On top of that, you can always find additional tutorials and courses on Coursera, Udemy or edX, for example. Are there any other relevant resources you could recommend? Drop a comment if you have any feedback on the list.