In the Charcuterie

In the Charcuterie

The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

Book - 2013
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"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. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"-- Provided by publisher.
Publisher: Berkeley : Ten Speed Press, 2013
Edition: First edition
ISBN: 9781607743439
1607743434
Characteristics: 342 pages : color illustrations ; 27 cm
Additional Contributors: Miller, Toponia

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sstoneham
Jun 23, 2014

I am interested in learning how to make my own sausages, and this book gets great reviews on Amazon. Overall it is a beautiful book- i'd recommend it to buy and leave out as a decoration, just to look at all the full page pictures of wonderfully cooked meat.

What I really liked about this book is that is gave generally directions for how to create a basic dish of each type, allowing someone like myself to improvise on top of the basic recipes.

However, I was hoping for more sausage recipes and more explanation of the origins of various types. I don't ever plan on butchering my own pig either, so way too much info on how to butcher your own animals.

The "potted meat" section was interesting because as a home-cook and avid DYIer, I've never heard of "potted meats", but it looks remarkably like a dish I use to have when living in Argentina that was really bad.

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