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HAWAII STATE PUBLIC LIBRARY SYSTEM
Item Information
Holdings
Summary
More Content
More by this author
Boetticher, Taylor.
Subjects
Meat -- Preservation.
Sausages.
Cooking (Sausages)
Cooking (Meat)
Browse Catalog
by author:
Boetticher, Taylor.
by title:
In the charcuterie :...
MARC Display
In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods / Taylor Boetticher and Toponia Miller ; photography by Alex Farnum .
by
Boetticher, Taylor.
Berkeley : Ten Speed Press, c2013.
Subjects
Meat -- Preservation.
Sausages.
Cooking (Sausages)
Cooking (Meat)
Electronic Resource
9781607743439.jpg
ISBN:
9781607743439 (hardback) :
1607743434 (hardback)
Description:
342 pages : color illustrations ; 27 cm
Edition:
First edition.
Requests:
0
Summary:
"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. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"--
Copy/Holding information
Location
Collection
Call No.
Status
Hawaii Kai Public Library
Adult Nonfiction
641.36 Bo
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Horizon Information Portal 3.25_9884
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