Prestige des Grands Chefs Traditional charcuterie dishes have been gradually disappearing from restaurant menus in France. But as the trends of «cuisine minceur» and «nouvelle cuisine» give way to the return of the satisfying traditional cooking «du terroei » or «of the land », regional specialties including the sausages and pâtés and other traditional charcuterie specialties are being rediscovered. As the French return to their roots, charcuterie dishes made with top quality poultry, fish, meats, agan meats, vegetables and fruits are gaining popularity. Two exceptional authors have compiled a selection of 50 outstanding modern charcuterie dishes. Restaurant chefs will be inspired to include these delicious and often economical specialties on their menus and caterers, purveyors of gourmet food and talented home cooks will find new and exciting items to add to their repertoire. Well illustrated with color photographs, this book is a joy to look at as well as a useful tool for the chef. The recipes are grouped in five categories according to the main type of preparation: New style terrines Specialties, wrapped and poached Charcuterie in pastry («en croûte») Slow-cooked meats for appetizer and main course Sausages and «boudins».Each recipe is presented over four pages with step by step photographs that reinforce the detailed text. This comprehensive volume is an indispensable reference for the recipes and techniques of modern charcuterie.