In The Charcuterie: The Fatted Calf's Guide To Making Sausage, Salumi, Pates, Roasts, Confits, And Other Meaty Goods
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement...
Hardcover: 352 pages
Publisher: Ten Speed Press; 1st edition (September 17, 2013)
Product Dimensions: 9.3 x 1.1 x 10.3 inches
Amazon Rank: 81642
Format: PDF ePub Text djvu book
- Taylor Boetticher pdf
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- Cookbooks, Food and Wine epub books
- 978-1607743439 epub
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Two earlier reviewers offer fine and informed reviews of this book; reviews that go into useful detail. Make no mistake: this is a very fine book on the craft of charcuterie. It begins with herbs and spices, goes on to talk about a range of tools a...
ed the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf.In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery.Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász.With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.