The New Charcuterie Cookbook by Jamie Bissonnette
You haven't become a true food-crafter until you've mastered the art of charcuterie. To be able to use all parts of an animal to prepare a mouth watering dish with deliciously unique flavours is a desired skill. In this book, the author intends to show you the ropes with over 100 recipes that appeal to professional chefs and home cooks alike.
Jamie Bissonnette is the chef and owner of Toro NYC, and Coppa and Toro Boston. He is a James Beard Foundation Best Chef North East nominee and winner of the Cochon 555 nose-to-tail competition. Jamie has been featured in The Boston Globe, Wall Street Journal and Bon Appetit. He was also awarded the People's Choice: Best New Chef award by Food & Wine Magazine. Jamie splits his time between Boston, Massachusetts and New York City.
| SKU | Unavailable |
| ISBN 13 | 9781624140464 |
| ISBN 10 | 1624140467 |
| Title | The New Charcuterie Cookbook |
| Author | Jamie Bissonnette |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Page Street Publishing Co. |
| Year published | 2014-09-16 |
| Number of pages | 208 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |