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In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]
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About In The Charcuterie: The Fatted Calf's Guide To
Product Description 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. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf.In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery.Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász.With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat. Amazon.com Review Featured Recipes from In The CharcuterieDownload the recipe for Carne CrudaDownload the recipe for Croque MonsieurDownload the recipe for Gingery Braised Duck Legs From Booklist Most Americans continue to demand meat for their primary source of protein intake. But carnivorism has evolved over the past decade, and today’s butchers supply sophisticated consumers with much more than basic, familiar beefsteaks and pork chops. Oaxacan chorizo and Italian cotechino now vie with the all-American hot dog for preeminence among popular sausages. Pancetta threatens to replace bacon, and long-disdained headcheese has become the most sought-after vehicle for productively using up perfectly edible and nutritious meat scraps and offal. In addition to basic information on deconstructing primal cuts of beef, pork, duck, and rabbit, the authors offer ways to prepare all parts of an animal for savory roasts, sausages, and pâtés as well as smoked and pickled meats. A few recipes for accompaniments such as pickles, sauces, and other side dishes enhance the text’s value for both home and professional cooks. Photographs supplement clearly written instructions. --Mark Knoblauch Review “A Best Cookbook of 2013”—Sunset“No one in America makes more diverse charcuterie, more consistently, using better product than the Fatted Calf. And no American has ever written a more comprehensive book on the subject—this is a must-read.” —Patrick Martins, founder of Slow Food USA and the Heritage Radio Network, president of Heritage Foods USA “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 rec
