In the Charcuterie: Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

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9780224098830: In the Charcuterie: Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

"A cracking book!" (Tom Kerridge). The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier's bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with pates, pickled vegetables and slices of fragrant salami. With over 125 recipes and fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Start with a whole hog middle, stuff it with herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent take on porchetta. Or brandy your own prunes to stuff a decadent duck terrine. If it's sausage you crave, grind, case, link, loop and smoke your own kolbasz. This book will help you fill your larder with jars of suet and drippings, tubs of flavoured butter and pots of confit. It will show you how to turn a haunch of pork into creamy lard, a heady broth or a smoked ham, and how to whip up an elegant pate, a hearty pot of soup, or a mess of savoury scones. With its impeccably tested recipes, this instructive and inspiring tome is destined to become the go-to reference on charcuterie - a treasure for anyone fascinated by the art of cooking with and preserving meat and an indispensable classic for years to come.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

About the Author:

TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards and The Cafe at MOMA.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

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Miller, Toponia, Boetticher, Taylor
Editore: Square Peg (2014)
ISBN 10: 0224098837 ISBN 13: 9780224098830
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cbs distribution ltd
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Descrizione libro Square Peg, 2014. Hardcover. Condizione libro: New. . ***. Codice libro della libreria ABC292079

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Boetticher, Taylor, Miller, Toponia
Editore: Square Peg (2014)
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Descrizione libro Square Peg, 2014. Hardcover. Condizione libro: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Codice libro della libreria mon0001177705

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Toponia Miller, Taylor Boetticher
Editore: Vintage Publishing, United Kingdom (2014)
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Descrizione libro Vintage Publishing, United Kingdom, 2014. Hardback. Condizione libro: New. Language: English . Brand New Book. A cracking book! (Tom Kerridge). The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier s bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with pates, pickled vegetables and slices of fragrant salami. With over 125 recipes and fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Start with a whole hog middle, stuff it with herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent take on porchetta. Or brandy your own prunes to stuff a decadent duck terrine.If it s sausage you crave, grind, case, link, loop and smoke your own kolbasz. This book will help you fill your larder with jars of suet and drippings, tubs of flavoured butter and pots of confit. It will show you how to turn a haunch of pork into creamy lard, a heady broth or a smoked ham, and how to whip up an elegant pate, a hearty pot of soup, or a mess of savoury scones. With its impeccably tested recipes, this instructive and inspiring tome is destined to become the go-to reference on charcuterie - a treasure for anyone fascinated by the art of cooking with and preserving meat and an indispensable classic for years to come. Codice libro della libreria AWC9780224098830

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Toponia Miller, Taylor Boetticher
Editore: Vintage Publishing, United Kingdom (2014)
ISBN 10: 0224098837 ISBN 13: 9780224098830
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Descrizione libro Vintage Publishing, United Kingdom, 2014. Hardback. Condizione libro: New. Language: English . Brand New Book. A cracking book! (Tom Kerridge). The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier s bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with pates, pickled vegetables and slices of fragrant salami. With over 125 recipes and fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Start with a whole hog middle, stuff it with herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent take on porchetta. Or brandy your own prunes to stuff a decadent duck terrine.If it s sausage you crave, grind, case, link, loop and smoke your own kolbasz. This book will help you fill your larder with jars of suet and drippings, tubs of flavoured butter and pots of confit. It will show you how to turn a haunch of pork into creamy lard, a heady broth or a smoked ham, and how to whip up an elegant pate, a hearty pot of soup, or a mess of savoury scones. With its impeccably tested recipes, this instructive and inspiring tome is destined to become the go-to reference on charcuterie - a treasure for anyone fascinated by the art of cooking with and preserving meat and an indispensable classic for years to come. Codice libro della libreria AWC9780224098830

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TAYLOR B MILLER
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Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97802240988300000000

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Miller, Toponia, Boetticher, Taylor
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Descrizione libro Square Peg, 2014. Condizione libro: New. With over 125 recipes and illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, as well as a primer on whole-animal butchery, this book explains professional techniques that can enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Num Pages: 352 pages, f/c and step-by-steps throughout. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 262 x 237 x 28. Weight in Grams: 1626. . 2014. Hardcover. . . . . . Codice libro della libreria V9780224098830

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Descrizione libro Square Peg. Condizione libro: New. With over 125 recipes and illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, as well as a primer on whole-animal butchery, this book explains professional techniques that can enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Num Pages: 352 pages, f/c and step-by-steps throughout. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 262 x 237 x 28. Weight in Grams: 1626. . 2014. Hardcover. . . . . Books ship from the US and Ireland. Codice libro della libreria V9780224098830

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Taylor Boetticher, Toponia Miller
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Descrizione libro Random House 2014-06-05, London, 2014. hardback. Condizione libro: New. Codice libro della libreria 9780224098830

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Descrizione libro Random House, 2014. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria F4-9780224098830

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TAYLOR B MILLER
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Descrizione libro Jonathan Cape, 2014. Hardcover. Condizione libro: New. book. Codice libro della libreria 0224098837

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