French Charcuterie 101 April 4, 2008

This introductory class to French charcuterie begins with the basics of sausage making and producing terrines and pâtés- a la française. With simple ingredients, spices and techniques, Kate Hill brings you into her “French Kitchen Cooking School” in Gascony for a gastronomic peek at making home made charcuterie. A perfect complement to Kate’s Camp Cassoulet class.

Official Website: http://www.ingoodtastestore.com