Charcuterie by Number

Showstopping Boards and Recipes for All Occasions

Derek Bissonnette, Gabrielle Cote

$44.99

Hardback

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English

Cider Mill Press Book Publishers LLC
13 October 2023

Cooking for parties; Soups & starters; Parties, etiquette & entertaining

You can do anything with a serving board—the possibilities are endless. But when those limitless options start to become overwhelming, it can be difficult to craft the charcuterie board of your dreams. Find inspiration for your next gathering and easily recreate any serving board with this cookbook. Charcuterie by Number offers a unique approach to assembling serving boards: each board features a number for each ingredient, so you can quickly find recipes and reconstruct these boards with ease. Just match the number on the board to the recipe in the book to arrange striking platters or put a new spin on your entertaining.

Inside you’ll find:

25 carefully curated boards built around popular and festive themes Over 50 inventive preparations that will take your boards from so-so to spectacular Seasonally focused recipes to keep your boards fresh Tips on charcuterie, cheese, and more Original photography of beautiful spreads

This step-by-step method allows you to simply replicate these boards or use them as a starting point for your own customizable spreads. With a wide variety of flavor combinations and stunning presentation, guests, friends, and family of all tastes will keep reaching for more. Make entertaining effortless with Charcuterie by Number.

By: Derek Bissonnette, Gabrielle Cote
Imprint: Cider Mill Press Book Publishers LLC
Country of Publication: United States
Dimensions: Height: 262mm, Width: 212mm, Spine: 27mm
Weight: 1.146kg
ISBN: 9781646434138
ISBN 10: 1646434137
Pages: 240
Publication Date: 13 October 2023
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Gabrielle Cote attended the prestigious Culinary Institute of America (CIA), where she earned a degree in Bakery and Pastry Arts. Two days after graduating, she landed a pastry internship at the legendary White Barn Inn in Kennebunkport, Maine, and quickly made her way up to pastry chef, overseeing the entire pastry and bakery program at that landmark establishment. Currently, she is sous chef and pastry program manager at Earth at Hidden Pond in Kennebunkport.