In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
A conclusive asset for the cutting edge meat sweetheart, with 125 plans and completely outlined bit by bit directions for making tenderized, smoked, relieved, speared, braised, rolled, tied, and stuffed meats at home; in addition to a manual for sourcing, butchering, and cooking with the best cuts.
The custom of saving meats is one of the most established of all the food expressions. In any case, the art charcuterie development has caught the advanced creative mind, with scores of charcuteries opening the nation over as of late, and none is so very much adored and profoundly viewed as the San Francisco Bay Area's Fatted Calf.
In this eagerly awaited presentation cookbook, Fatted Calf co-proprietors and organizers Taylor Boetticher and Toponia Miller present an extraordinary exhibit of substantial merchandise, with plans for salumi, pâtés, broils, hotdogs, confits, and everything in the middle. An absolute necessity have for the meat-adoring home cook, DIY-types looking for another wash room undertaking, and experts hoping to widen their collection, In the Charcuterie flaunts in excess of 125 plans and completely delineated guidelines for making tenderized, smoked, relieved, pierced, braised, rolled, tied, and stuffed meats at home, in addition to an introduction on entire creature butchery.
Take your meat cooking to the following level: Start with an entire hoard center, stuff it with an interesting cluster of herbs and flavors, at that point move it, tie it, and dish it for a strangely delicious, wonderfully porky take on porchetta called The Cuban. Or then again, liquor your own prunes at home to stuff a wanton, caul fat–lined Duck Terrine. On the off chance that it's frankfurter you need, follow Boetticher and Miller's bit by bit guidelines for pounding, packaging, connecting, circling, and smoking your own custom made Hot Links or Kolbász.
With its perfectly tried plans and lavish, full-shading photography, this informational and motivating tome is bound to turn into the go-to reference on charcuterie—and a fortune for anybody captivated by the specialty of cooking with and saving 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 locations in both Napa and San Francisco. 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. Visit fattedcalf.com.
Two earlier reviewers offer fine and informed reviews of this book; reviews that go into useful detail. Make no mistake: this is a very fine book on the craft of charcuterie. It begins with herbs and spices, goes on to talk about a range of tools and equipment--both simple items and 'nice to have' ones and clearly presents recipes from 'The Fatted Calf' and the techniques used to produce them.Reviewers have rightly praised the full-color photos in the book: they are particularly effective teaching illustrations for 'breaking down' cuts of beef, poultry, pork, rabbit and so on. These photos are the best I have seen in twenty-some years of buying books on this subject. Interested readers will know how to produce any of the items presented in the book and will be ready to add other charcuterie books to their collection.-James
Great book for getting started with home curing. Beautiful pictures, great recipes. I have had the pleasure of visiting the Fatted Calf in Napa. What delight - they make alot of the recipes that are in the book. I highly recommend this book if you have interest in learning how to cure and make other old school recipes. It's all the rage right now and rightfully so - get away from all the processed edible food like products and back to old school basics. This is a lost art - hopefully more people will not be so intimidated and give it a try.-Johnson
The authors clearly know the subject in depth and have extensive experience in the art of charcuterie. I consider this a must for anyone who wishes to try making at home sausages and cold cuts. It is more than just recipes, it gives information on how to cut meats, seasonings for sausages and dry curing or smoking.Pictures and drawing are superb and very clear, and there is an extensive list of resources.A short review cannot do the book justice. -Leonardo