24 Mar 2008 I've decided. The "hip" new "in" word in haute cuisine for 2008 is "charcuterie". And as with most things in life it's all Daniel Boulud's fault. Or to his credit. Now mind you, charcuterie is an almost ancient art and has been around forever, that said, what is it exactly? According to Wikipedia .... Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit, primarily from pork. [...] All cured meat Hams, whether smoked, air-cured, ... {More...}