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In The Charcuterie by Taylor Boetticher and Toponia Miller
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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]

The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]

By Taylor Boetticher and Toponia Miller

By Taylor Boetticher and Toponia Miller

By Taylor Boetticher and Toponia Miller

By Taylor Boetticher and Toponia Miller

Best Seller

Category: Cooking Methods

Category: Cooking Methods

Hardcover $40.00

Sep 17, 2013 | ISBN 9781607743439

Ebook $4.99

Sep 17, 2013 | ISBN 9781607743446

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    In The Charcuterie by Taylor Boetticher and Toponia Miller
    Hardcover $40.00
    Sep 17, 2013 | ISBN 9781607743439

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    • $40.00

      Sep 17, 2013 | ISBN 9781607743439

      Buy from Other Retailers:

    • Sep 17, 2013 | ISBN 9781607743446

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    About In The Charcuterie

    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.

    About In The Charcuterie

    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.

    Read An Excerpt

    Read An Excerpt

    About Taylor Boetticher

    TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco… More about Taylor Boetticher

    About Toponia Miller

    TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco… More about Toponia Miller

    About Taylor Boetticher

    TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco… More about Taylor Boetticher

    About Toponia Miller

    TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco… More about Toponia Miller

    Product Details

    Category: Cooking Methods

    Hardcover | $40.00
    Published by Ten Speed Press
    Sep 17, 2013 | 352 Pages | 9 x 10 | ISBN 9781607743439

    Category: Cooking Methods

    Ebook | $4.99
    Published by Ten Speed Press
    Sep 17, 2013 | 352 Pages | 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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