Dimensions: 352 pages, 10.26 × 9.3 × 1.2 in
Published: September 17, 2013
Publisher: Clarkson Potter/Ten Speed/Harmony
The following ISBNs are associated with this title:
ISBN - 10: 1607743434
ISBN - 13: 9781607743439
Read from the Book
INTRODUCTION: COME ON IN WHEN YOU FIRST walk through the doors of the charcuterie, it feels as if you’ve entered an enchanted world of meaty wonders. The aroma of crispy-skinned pork roast fills the shop, inviting you to try a bite. Our cases are filled with pâtés, salumi, sausages, roasts, and terrines—and when the meat counter crew offers you a slice of the fennel-flecked sbriciolona and a piece of headcheese, it’s hard to say no. Walk back into our kitchen and you’ll smell spices toasting, bones roasting, and broths simmering. Someone is churning out coils of fresh sausage from the hand-cranked stuffer, and someone else is hanging huge, freshly-cased cotechino on hooks for fermentation. We’re hand-shredding a veritable vat of duck rillettes, seasoning it with freshly chopped thyme, then packing it into jars and sealing each with a creamy layer of duck fat. Bacon has just finished in the smoker! Go ahead and tear a hot piece off the end of the glistening slab. Peer into our curing room where row upon row of salami, guanciale, and pancetta hang quietly, patiently, enrobed in a delicate snowy bloom of mold. Our book, In the Charcuterie , has something for everyone, whether you’re a skeptical ex-vegan, scimitar-wielding novice, or seasoned old pro. When you walk into a butcher’s shop and spy a pork shoulder in the case, we want you to see more than just a hunk of meat. We want you to see all of the possibilities tha
Table of Contents
Introduction 1 The Charcutier’s Pantry Five Spice Herbes de Provence Preserved Meyer Lemons Dried Fruit in Brandy The Charcutier’s Wild Mushroom Duxelles Funghi Sott’olio 2 Provisioning the Larder Truffled Crema di Lardo Flaky Leaf Lard Biscuits Roasted Nettle Butter Chicken with Spring Vegetables Basic Rich Broth Basic Rich Roasted Broth Pork and Duck Noodle Soup Broth Crespelle and Chanterelle Mushrooms in Game Bird Broth Creamy Semolina with Roasted Chicken Broth, Greens, and Pecorino Sausage Confit Whole Duck Confit Classic Cassoulet 3 In the Butcher Shop Gingery Braised Duck Legs Chopped Chicken Liver Crostini Chicken-Fried Quail Rabbit Cacciatore Five-Spice Baby Back Ribs Chermoula-Marinated Pork Chops Pork Bollito Misto Fennel-Dusted Pork Shoulder Steaks Tonno di Maiale Pig Head Pozole Pickled Pork Tongues Lamb Rib Chops with Ras el Hanout Goat Shoulder Birria Peposo Rib Eye for Two Carne Cruda Rare Roast Beef 4 Skewered, Rolled,Tied & Stuffed Pork Brochettes with Herbes de Provence Harissa-Marinated Lamb Kebabs Ma
From the Publisher
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.
The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf.
In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery.
Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász.
With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.
About the Author
TAYLOR BOETTICHER and TOPONIA MILLER are the co-owners and co-founders of the Fatted Calf Charcuterie, which opened in 2003 and now has shops in Napa and San Francisco, a stall in the San Francisco Ferry Plaza Farmers’ Market, and a mail-order store. The couple has been featured in The New York Times, Food & Wine, and Saveur, where the Fatted Calf was included in the editors’ annual list of their 100 favorite food items and trends. Visit www.fattedcalf.com.
“A Best Cookbook of 2013”—Sunset “No one in America makes more diverse charcuterie, more consistently, using better product than the Fatted Calf. And no American has ever written a more comprehensive book on the subject—this is a must-read.” —Patrick Martins, founder of Slow Food USA and the Heritage Radio Network, president of Heritage Foods USA “If you love chopping, grinding, salting, stuffing, and curing—or anything deliciously handmade—then this is the book for you! Taylor and Toponia show you how to make a wide array of meaty goods, from simple gingery duck legs to a hunter-style sausage.” —April Bloomfield, chef/owner of the Spotted Pig, the Breslin, and the John Dory Oyster Bar, and author of A Girl and Her Pig “This book is incredibly well written. The charcuterie recipes are outstanding, and Taylor and Toponia’s clear instruction make the process less intimidating and more accessible. The other recipes are very inspired—their diverse flavors and preparations will take you on a great little culinary odyssey.” —Traci Des Jardins, chef/owner of Jardinière and Mijita Cocina “With In the Charcuterie , Taylor and Toponia have created the New American cured meat manifesto. Like a plump, overstuffed sausage, this incredible piece of work—the product of years of experience and a lifetime of passion—is brimming with useable, acces