A La Carte

How on earth have I failed to stumble across Peter Hertzmann's website A La Carte?!? Have you not found it yet, either?

I only managed to come across it through an innocent spur-search on blood sausages (boudin noir) as part of a larger search to replace my destroyed copy of Cottenceau's Professional Charcuterie.

The articles are great one and all; and I've only scratched the surface while perusing over lunch. Some articles even have helpful rollovers with definitions and conversions.

Don't even get me started on mussels!!