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Jerky by Taylor Boetticher and Toponia Miller
Mar 20, 2018 | 128 Pages
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  • Hardcover $22.00

    Mar 20, 2018 | 128 Pages

  • Ebook $12.99

    Mar 20, 2018 | 128 Pages

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“Taylor Boetticher and Toponia Miller’s Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”

The Art of Eating

Praise for In The Charcuterie

“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

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