- Published: 15 April 2018
- ISBN: 9781524759025
- Imprint: Clarkson Potter/Ten Speed
- Format: Hardback
- Pages: 128
- RRP: $59.99
Jerky
The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]
- Published: 15 April 2018
- ISBN: 9781524759025
- Imprint: Clarkson Potter/Ten Speed
- Format: Hardback
- Pages: 128
- RRP: $59.99
Praise for In The Charcuterie: "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 Jardinie`re and Mijita Cocina