In The Charcuterie
By Taylor Boetticher and Toponia Miller
By Taylor Boetticher and Toponia Miller
By Taylor Boetticher and Toponia Miller
By Taylor Boetticher and Toponia Miller
Category: Cooking Methods
Category: Cooking Methods
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$40.00
Sep 17, 2013 | ISBN 9781607743439
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Sep 17, 2013 | ISBN 9781607743446
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Praise
“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 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 Jardinière and Mijita Cocina
“With In the Charcuterie, Taylor and Toponia have created the New American cured meat manifesto. Like a plump, overstuffed sausage, this incredible piece of work—the product of years of experience and a lifetime of passion—is brimming with useable, accessible recipes that are fit for the home cook and the professional chef alike. This book sets the bar for neotraditional charcuterie makers.”
—Matt Jennings, chef/owner of Farmstead
“To me, there is nothing more exhilarating than butchering, cooking, and preserving meat. Understanding the process and respecting the ingredients is key, and it’s clear from In the Charcuterie that Taylor and Toponia have devoted their lives to mastering this craft. I always emphasize the importance of butchery to my cooks…now I can just buy them this book!”
—Marc Vetri, chef/owner of Vetri and author of Rustic Italian Food and Il Viaggio di Vetri
“One of the best-known of the new charcutiers is the Bay Area’s Fatted Calf, so it’s probably only reasonable that when founders Taylor Boetticher and Toponia Miller wrote a cookbook that they should call it In the Charcuterie, despite the fact that that title sells the book short. In the Charcuterie is much more than a guide to hams and salumi. In reality, it’s nothing less than a thorough overview of our growing infatuation with good meat. There are guides to choosing cuts, to parsing the differences among the heritage breeds and to DIY butchery large and small. And, of course, there’s lots of good information on how to cook meat. But where the book really shines — and at least partially justifies the title — are on the kinds of quick-cooked charcuterie items that are easily approachable by any reasonably ambitious home cook: pâtés, terrines, confits and meat pickles.”
—LA Times
Table Of Contents
Introduction
1 The Charcutier’s Pantry
Five Spice
Herbes de Provence
Preserved Meyer Lemons
Dried Fruit in Brandy
The Charcutier’s Wild Mushroom Duxelles
Funghi Sott’olio
2 Provisioning the Larder
Truffled Crema di Lardo
Flaky Leaf Lard Biscuits
Roasted Nettle Butter Chicken with Spring Vegetables
Basic Rich Broth
Basic Rich Roasted Broth
Pork and Duck Noodle Soup Broth
Crespelle and Chanterelle Mushrooms in Game Bird Broth
Creamy Semolina with Roasted Chicken Broth, Greens, and Pecorino
Sausage Confit
Whole Duck Confit
Classic Cassoulet
3 In the Butcher Shop
Gingery Braised Duck Legs
Chopped Chicken Liver Crostini
Chicken-Fried Quail
Rabbit Cacciatore
Five-Spice Baby Back Ribs
Chermoula-Marinated Pork Chops
Pork Bollito Misto
Fennel-Dusted Pork Shoulder Steaks
Tonno di Maiale
Pig Head Pozole
Pickled Pork Tongues
Lamb Rib Chops with Ras el Hanout
Goat Shoulder Birria
Peposo
Rib Eye for Two
Carne Cruda
Rare Roast Beef
4 Skewered, Rolled,Tied & Stuffed
Pork Brochettes with Herbes de Provence
Harissa-Marinated Lamb Kebabs
Marsha’s Grilled Rabbit Spiedini with Chicories, Olives, and Almonds
Pancetta-Wrapped Pork Tenderloin
Pork Country Rib with Sherry, Garlic, Thyme, and Pimentón
Rabbit Porchetta
Brasato al Midolo
The Cuban
Fig-and-Sausage Stuffed Quail
Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts
Wild Mushroom–Stuffed Pork Rib Roast
Duck Stuffed with Farro, Figs, and Hazelnuts
5 Sausage, Salami & their Cousins
The Ugly Burger
Duck and Lemongrass Sausage Patties
Lamb and Herb Meatballs
Oaxacan-Style Chorizo
Bockwurst
Blood Sausage with Caramelized Apples and Cognac
Cotechino
Belgian Beer Sausage
Kolbász
Hot Links
Cacciatorini
Saucisse Sec aux Herbes de Provence
Pepperoni
Sbriciolona
6 Pâtés: Potted Meats, Terrines & Loaves
Rabbit Rillettes
Ciccioli
Oxtail Terrine
Headcheese
Meat Loaf
Forager’s Terrine
Spiced Lamb Terrine
Duck Terrine with Brandied Prunes
Veal and Chicken Galantine
Cou Farci
Duck Liver Mousse with Armagnac Cream
Foie Gras Terrine with Madeira Gelée
Foie Gras Torchon with Port and Quatre Épices
7 Brined, Cured & Smoked
All-Purpose Poultry Brine
Garlic Brine
Cider-Brined Pork Porterhouse Chops
Smoked Ham Hocks
Braised Ham Hocks
Picnic Ham
Croque Monsieur
Choucroute Garni
Corned Beef Brisket
Pancetta Arrotolata
Bresaola
Guanciale
Brown Sugar–Cured Bacon
Pastrami
Pulled Pork
8 Accoutrements
Bread and Butter Pickles
Classic Cucumber Dills
Pickled Red Onion Rings
Loulou’s Garden Sweet-and-Savory Fruits
Marinated Olives
Root Vegetable Chowchow
Traditional Sauerkraut
Cherry Mostarda
Green Tomato Chutney
Black Coffee and Bourbon Barbecue Sauce
Chile Tomato Sauce
Horseradish Salsa Verde
Céleri Rémoulade
Simple Beans
Cowboy Beans
Fagioli all’Uccelletto
Butcher Shop Lingo
Sources
Acknowledgments
Measurement Conversion Charts
Index
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