In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods / Taylor Boetticher and Toponia Miller ; photography by Alex Farnum.

By:

Boetticher, Taylor

Contributor(s):

Material type: Text

TextPublisher: Berkeley : Square Peg, [2013]Edition: First editionDescription: 342 pages : color illustrations ; 27 cmContent type:

Media type:

Carrier type:

ISBN:

9780224098830
1607743434

Subject(s):

DDC classification:

641.36 BOE 23

Other classification:

CKB054000 | CKB015000 | CKB023000

Contents:

The charcutier's pantry -- Provisioning the larder -- In the butcher shop -- Skewered, rolled, tied & stuffed -- Sausage, salami & their cousins -- Pâtés: potted meats, terrines & loaves -- Brined, cured & smoked -- Accoutrements.

Summary: "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. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"-- Provided by publisher.

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Peter Burns Collection	641.36 BOE (Browse shelf(Opens below))	Available		225546

Donated by the family of Peter Burns

"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. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"-- Provided by publisher.