Home > Sausage Making >

In The Charcuterie



 
Our Price: $29.99


Product Code: 26-1016
Qty:

Description
 
By Taylor Boetticher and Toponia Miller
Hard Cover
Fatted Calf Restaurant co-owners and founders Taylor Boetticher and Toponia Miller wonderfully present recipes for salumi, pates, roasts, sausages, confits, and everything in between. An instant Sausage Maker Favorite. In The Charcuterie was clearly written with easy to understand, step-by-step illustrated and professionally photographed instructions for making brined, smoked, cured, skewered, braised, rolled, ties and stuffed meats at home. Great quality cookbook that did some serious 'office-hopping' when we received it. More than 125 recipes and fully-illustrated instructions. A highly-recommended book for its attention-to-detail in making the time-honored practice of Charcuterie wonderfully attainable for beginners while dropping real, practical knowledge on the seasoned pros.

Beautiful quality, 352 page hardcover book.

Average Rating: 4 of 5 Total Reviews: 2 Write a review »

  0 of 0 people found the following review helpful:
 
In The Charcuterie November 14, 2016
Reviewer: KENT DURHAM from CARLETON, MI United States  
I thought it would be more on the science behind curing meat. More of a cookbook.

Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
Charcuterie November 26, 2015
Reviewer: Maggie Nutter from Shelby, MT United States  
Love the book

Was this review helpful to you?