In the Charcuterie by Taylor Boetticher
With over 125 recipes and illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, as well as a primer on whole-animal butchery, this book explains professional techniques that can enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level.
"Every now and then, a book comes along that you look at and wish you had written yourselfThis is a book full of a fantastic collection of meat-based recipes showing technique and understanding. The photography is beautiful and the content is well-written and easy to understand. This really is a must have for all chefs, professional or not, to have on their shelf. A cracking book!" -- Tom Kerridge
"If you love chopping, grinding, salting, stuffing, and curing—or anything deliciously handmade—then this is the book for you! Taylor and Toponia show you how to make a wide array of meaty goods, from simple gingery duck legs to a hunter-style sausage." -- April Broomfield, author of A Girl and Her Pig
"In the Charcuterie is nothing less than a thorough overview of our growing infatuation with good meat ... there’s lots of good information on how to cook meat. Want to roast a chicken? It’s here. Pancetta-wrapped pork tenderloin? That looks good. And there’s big cuts that are perfect for cool weather ... But where the book really shines are on the kinds of quick-cooked charcuterie items that are easily approachable by any reasonably ambitious home cook. Pâtés, terrines, confits and meat pickles." * LA Times *
"A veritable meat-lover's bible" * Time Out New York *
"If you love chopping, grinding, salting, stuffing, and curing—or anything deliciously handmade—then this is the book for you! Taylor and Toponia show you how to make a wide array of meaty goods, from simple gingery duck legs to a hunter-style sausage." -- April Broomfield, author of A Girl and Her Pig
"In the Charcuterie is nothing less than a thorough overview of our growing infatuation with good meat ... there’s lots of good information on how to cook meat. Want to roast a chicken? It’s here. Pancetta-wrapped pork tenderloin? That looks good. And there’s big cuts that are perfect for cool weather ... But where the book really shines are on the kinds of quick-cooked charcuterie items that are easily approachable by any reasonably ambitious home cook. Pâtés, terrines, confits and meat pickles." * LA Times *
"A veritable meat-lover's bible" * Time Out New York *
TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards and The Café at MOMA.
| SKU | Unavailable |
| ISBN 13 | 9780224098830 |
| ISBN 10 | 0224098837 |
| Title | In the Charcuterie |
| Author | Taylor Boetticher |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Vintage Publishing |
| Year published | 2014-06-05 |
| Number of pages | 352 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |