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In the Charcuterie - a book by Boetticher, Taylor

In the Charcuterie

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

In the Charcuterie( )
Author: Boetticher, Taylor
Miller, Toponia
Publication Date:Sep 2013
Imprint:Ten Speed Press
Book Format:Hardback
List Price:USD $40.00
Book Description:

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...
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Book Details
Detailed Subjects: Technology & Engineering / Food Science
Cooking / Specific Ingredients / Meat
Physical Dimensions (W X L X H):9.23 x 10.3 x 1.2 Inches
Book Weight:3.6 Pounds

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