In the charcuterie : how to make sausage, salumi, pates, roasts, confits, and other meaty goods
Boetticher, Taylor2014
Books, Manuscripts
This is 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.
Main title:
In the charcuterie : how to make sausage, salumi, pates, roasts, confits, and other meaty goods / Taylor Boetticher and Toponia Miller of the Fatted Calf ; photography by Alex Farnum.
Imprint:
London : Square Peg, 2014.London : Square Peg, 2014.
Collation:
342 pages : illustrations (colour) ; 26 cm
Notes:
Originally published: New York: Ten Speed Press, 2013.Includes index.
Audience:
Specialized.
ISBN:
9780224098830 (hbk)
Dewey class:
641.36
Language:
English
BRN:
1189276