NEW YORK (Reuters) - Making sausages, pates and cured meats at home can be tricky, but American chef Jamie Bissonnette in his debut book, "The New Charcuterie Cookbook," shows their flavors are worth ...
Charcuterie comes from the French phrase chair cuit, which means cooked meat. But today, the term encompasses all kinds of preserved and cured proteins from Italy, France, Spain, and beyond. Think ...
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