In the fine tradition of nose-to-tail eating, take your meat cooking to the next level with this definitive cookbook for meat lovers that's destined to become a classic. With over 125 recipes.
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 Cafe at MOMA.
"Every now and then, a book comes along that you look at and wish
you had written yourself. This 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*
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