So, I’ve mentioned this before, but my wife and I travelled over the holiday weekend to Montreal.  We had a great time enjoying all the city has to offer from classic architecture to museums to water front bars to a vast array of culinary adventures.  Given all we ate and the various delicacies we tried, my personal favorite was the charcuterie platter at the restaurant Lawrence.  They make their own cured and smoked meats, pickle their own vegetables, and make their own bread.  As an aside, Lawrence was recommended by friends of ours who lived in Montreal and it did not disappoint.  In fact, we ate dinner there and enjoyed it so much we went back for brunch the next morning.  I think I can speak for my wife too in that we both highly recommend going if you are ever in Montreal.  Anyway…

The charcuterie in Montreal has fueled a renewed interest in making charcuterie at home, which is where the book In the Charcuterie comes into focus.  I own this book.  I’ve personally used this cookbook a good number of times and each time, it did not disappoint.  The downside of the book stems from the fact that a large number of recipes require some hard to find ingredients.  Overcome that barrier, and you will find an easy to follow guide to making great sausages, roasts, terrines, bound meats, and other meaty goodness.  So, if you, like me, are interested in and enjoy charcuterie and need either a place to start or a way to continue along the path, this book works great. 

I purchased my copy at William Sonoma and, it is at least available at the store near us (Short Hills Mall).  Amazon also carries it.  I’m sure it’s available elsewhere including at the restaurant The Fatted Calf, located in the San Francisco area.  The Fatted Calf is owned and operated by the authors of the cookbook.