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Saucisson a l'Ail
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Saucisson à l'Ail
Price:
$4.99
To order click here: Buy It, Now! | More Info!
Les Trois Petits Cochons started in 1975 as a small charcuterie in the
heart of New York’s Greenwich Village, where founders Alain Sinturel and
Jean Pierre Pradié cooked and offered pâtés and other French specialties
to the neighborhood gourmets. They soon received rave reviews by such
notables as Craig Clairborne, Mimi Sheraton, James Beard, and others.
Once word got out, they began making pâtés for other restaurants around
Manhattan. By 1990, demand forced them to expand their operation. Today
they make their pâtés in their kitchen, House of Bricks, located in
Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its
excellence as a leader in the specialty food business and industry it
helped to create. They use all-natural, high quality ingredients, and
craft small, handmade batches.
Their Garlic Sausage is a tender, hearty fully cooked pork sausage. Made
with lots of garlic, the addition of a hint of white wine makes this
saucisson perfect.
Cured Sausage!
Price:
$4.99
To order click here: Buy It, Now! | More Info! |
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Simple French Food.
Here you acquire the methods, the tour de main, the
tricks that are the heart and essence of French food. The author
dismisses fancy architectural constructions on the dinner plate but does
not dismiss expensive ingredients like truffles and foie gras, he does
indict them as crutches used to replace imagination in the kitchen. |
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The art and practice of fine charcuterie.
A master chef and his apprentice present over 200
well-honed recipes for sausages, smoked and cured meats. A guide to
preparing sausages, cured and smoked meats, pâtés and terrines.
Charcuterie: Sausage Making, Curing, Terrines, and Pâtés |
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This site was last updated on
05.14.2007
More information: Site Map
Copyright © 1997-2007 Bacchus Cellars. All Rights Reserved.
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