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
Maggie Nutter (verified owner) –
Love the book
KENT DURHAM (verified owner) –
I thought it would be more on the science behind curing meat. More of a cookbook.
Matthew Dorcik (verified owner) –
The cook book was much better than I expected. Thanks for offering such quality items.
David (verified owner) –
If you like history, cooking, and good results, then this is the book for you.
It explains why things are done, rather than using fancy words to impress you.
It is entertaining, educational, and helpful.
Read it and you Will try new things and do it with confidence.
Charles Bruckerhoff (verified owner) –
Very useful book for beginner and experienced alike.