In the charcuterie : the Fatted Calf's guide to making sausage, salumi, patés, roasts, confits, and other meaty goods
(Book)
Author
Contributors
Published
Berkeley : Ten Speed Press, [2013].
Edition
First edition.
Physical Desc
342 pages : color illustrations ; 27 cm
Status
Description
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Location | Call Number | Status |
---|---|---|
Ruby Sisson Library - NONFICTION | 641.36 BOE, T | On Shelf |
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Published
Berkeley : Ten Speed Press, [2013].
Format
Book
Edition
First edition.
Language
English
Notes
Description
"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. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"--,Provided by publisher.
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Citations
APA Citation, 7th Edition (style guide)
Boetticher, T., & Miller, T. (2013). In the charcuterie: the Fatted Calf's guide to making sausage, salumi, patés, roasts, confits, and other meaty goods (First edition.). Ten Speed Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Boetticher, Taylor and Toponia. Miller. 2013. In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Patés, Roasts, Confits, and Other Meaty Goods. Ten Speed Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Boetticher, Taylor and Toponia. Miller. In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Patés, Roasts, Confits, and Other Meaty Goods Ten Speed Press, 2013.
MLA Citation, 9th Edition (style guide)Boetticher, Taylor., and Toponia Miller. In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Patés, Roasts, Confits, and Other Meaty Goods First edition., Ten Speed Press, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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