Each edition is written in its own language — never machine-translated.
Where this book sits
This volumeVolume 20 — the art of using everythingIts sub-seriesFrench Pork7 volumes, 700 recipesIts seriesViandes Rouges3 sub-series: French Beef, French Lamb, French Pork
Each sub-series takes one technique and exhausts it. They never repeat one another — they complete one another.
The most delicious secrets of French cuisine lie in the tradition of charcuterie, where humble pork products are transformed into regional masterpieces. Inside, you will find 100 authentic, chef-tested recipes for iconic boudins, andouilles, and regional sausages, from luxurious Boudin Blanc with Truffles to rustic Andouille de Vire. Unlock the authentic French Touch with easy-to-follow steps and expert tips, ensuring you can bring the sophisticated, generous flavors of the French bistro home.
Recipes100
AuthorAdrien Beaulieu
Choose your format
This volume alone, or several volumes bound into one book.
Read it now
Nothing to ship: the file leaves as soon as you order.
Ebookavailable right nowIn your inbox within a minute · personal copy, in your name9,90 €9,9 c / recipe
This volume, in print
Printed one at a time for you. Shipping is calculated at checkout, by country.
PaperbackPrinted for you24,90 €24,9 c / recipe
HardcoverHardback binding, made to last34,90 €34,9 c / recipe
Several volumes in one book
One parcel, and up to five times less per recipe.
Homemade Charcuterie4 volumesFrench Pork Products · Hams and Cured Meats · Confits and Rillettes · Homemade Pâtés and Terrines49,90 €16,6 c / recipe
700 French Pork RecipesThe whole sub-series in one volume, paperback · 7 volumes, 700 recipes69,90 €10,0 c / recipe
700 French Pork Recipes, hardcoverHardback binding89,90 €12,8 c / recipe
Want several volumes from this sub-series, to read right now?
6 more volumes of French Pork, as ebooks
The + adds the ebook to your basket, at 9,90 € each. For print, open the book page.
Prefer a printed book, with volumes gathered by subject?
The French Pork Compendiums, in print
Three neighbouring volumes bound into one book, composed by subject rather than by number. One parcel, three times less per recipe than buying separately.
🇫🇷 Français100 cochonnailles françaises
🇩🇪 Deutsch100 französische Wurstspezialitäten
🇪🇸 Español100 delicias del cerdo francés
🇮🇹 Italiano100 specialità suine francesi
🇨🇳 中文100道法式猪肉熟食
🇯🇵 日本語フランスの豚肉加工品100選
