Nordisk charcuteri (Danish-language book) – craft, techniques and recipes (Jens Breinholt Schou)

About the book Nordisk charcuteri ('Nordic Charcuterie') is a handbook of classic meat and fish processing. It introduces you to the traditional methods in which ingredients are preserved and refined using techniques such as salting, fermenting and smoking. The focus is on craftsmanship, flavour and understanding the processes behind charcuterie. Contents The book brings together recipes and techniques from across the Nordic countries and shows how you can practise charcuterie yourself. Among other things, you get: - Recipes for hams, sausages, pâtés and terrines - Rillettes and rullepølse (Danish rolled meat) - Smoked fish and meat - An introduction to curing, drying and fermenting - Methods for salting, smoking and preserving The recipes can be followed step by step or used as a starting point for your own variations. About the author Jens Breinholt Schou works in communicating food and craftsmanship and has a particular interest in traditional charcuterie techniques. Details - Title: Nordisk charcuteri - Subtitle: Spegning, fermentering, saltning, røgning, tørring og syltning af kød og fisk - Author: Jens Breinholt Schou - Publisher: Forlaget Vandkunsten - Published: 21 October 2016 - Edition: 1st edition, 1st printing - Format: Hardback - Illustrations: Richly illustrated with photos (Hans Ole Madsen) - Pages: 250 - Dimensions: 22 × 27 cm - Weight: approx. 520 g - ISBN: 9788776953546 - Language: Danish When you want to make charcuterie from scratch This book is for you if you want to understand the techniques and process meat and fish yourself. It gives you both an overview and depth, so you can develop your own products based on classic methods.