Worst Paté

The French charcuterie with its beautiful pâtés and sausages evokes good memories from many French travelers. It is a true delightful country for the connoisseur, with delicious dishes that are not or hardly available at our butcher's. That was a reason for Jane Grigson to write about charcuterie and its versatility, and now this book has become the only real standard work on this subject. It is now finally translated into Dutch and fully adapted to modern times. Sausage, pâté and other charcuterie from the French kitchen offers besides fascinating stories about French customs, especially a lot of recipes; recipes that can be made by everyone. And anyone who has ever made a pâté or terrine can confirm that the taste is many times better than the machine-made products that are in store. A wonderful book for lovers of real French cuisine.

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