By Taylor Boetticher and Toponia Miller
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.