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Jerky
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A beautifully photographed cookbook dedicated to homemade jerky from the founders of San Francisco's Fatted Calf Charcuterie, with 40 easy-to-follow recipes perfect for home canners and preservers; hunters; followers of a Paleo, Keto, or high-protein diet; fans of dehydrators; or anyone looking to explore the centuries-old craft of drying meat.

About the Author

TAYLOR BOETTICHER and TOPONIA MILLER are the co-owners and co-founders of the Fatted Calf Charcuterie, which opened in 2003 and now has shops in Napa and San Francisco, a stall in the San Francisco Ferry Plaza Farmers' Market, and a mail-order store. The couple has been featured in the New York Times, Food & Wine, and Saveur, where the Fatted Calf was included in the editors' annual list of their 100 favorite food items and trends. Their debut cookbook, In the Charcuterie, was nominated for both IACP and James Beard awards.

Reviews

"Taylor Boetticher and Toponia Miller's Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home."

--The Art of Eating Praise for In The Charcuterie "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 Bloomfield, chef/owner of the Spotted Pig, the Breslin, and the John Dory Oyster Bar, and author of A Girl and Her Pig

"This book is incredibly well written. The charcuterie recipes are outstanding, and Taylor and Toponia's clear instruction make the process less intimidating and more accessible. The other recipes are very inspired--their diverse flavors and preparations will take you on a great little culinary odyssey." --Traci Des Jardins, chef/owner of Jardinie re and Mijita Cocina

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