In the Charcuterie
Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
- Published: 5 June 2014
- ISBN: 9781448190973
- Imprint: Vintage Digital
- Format: EBook
- Pages: 352
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 Broomfield, author of A Girl and Her Pig
A veritable meat-lover's bible
Time Out New York
In the Charcuterie is nothing less than a thorough overview of our growing infatuation with good meat ... there’s lots of good information on how to cook meat. Want to roast a chicken? It’s here. Pancetta-wrapped pork tenderloin? That looks good. And there’s big cuts that are perfect for cool weather ... But where the book really shines are on the kinds of quick-cooked charcuterie items that are easily approachable by any reasonably ambitious home cook. Pâtés, terrines, confits and meat pickles.
LA Times
Every now and then, a book comes along that you look at and wish you had written yourself. This is a book full of a fantastic collection of meat-based recipes showing technique and understanding. The photography is beautiful and the content is well-written and easy to understand. This really is a must have for all chefs, professional or not, to have on their shelf. A cracking book!
Tom Kerridge