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.
By:
Taylor Boetticher,
Toponia Miller
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions:
Height: 264mm,
Width: 237mm,
Spine: 33mm
Weight: 1.622kg
ISBN: 9781607743439
ISBN 10: 1607743434
Pages: 352
Publication Date: 24 October 2013
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
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 Marsha’s Grilled Rabbit Spiedini with Chicories, Olives, and Almonds Pancetta-Wrapped Pork Tenderloin Pork Country Rib with Sherry, Garlic, Thyme, and Pimentón Rabbit Porchetta Brasato al Midolo The Cuban Fig-and-Sausage Stuffed Quail Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts Wild Mushroom–Stuffed Pork Rib Roast Duck Stuffed with Farro, Figs, and Hazelnuts 5 Sausage, Salami & their Cousins The Ugly Burger Duck and Lemongrass Sausage Patties Lamb and Herb Meatballs Oaxacan-Style Chorizo Bockwurst Blood Sausage with Caramelized Apples and Cognac Cotechino Belgian Beer Sausage Kolbász Hot Links Cacciatorini Saucisse Sec aux Herbes de Provence Pepperoni Sbriciolona 6 Pâtés: Potted Meats, Terrines & Loaves Rabbit Rillettes Ciccioli Oxtail Terrine Headcheese Meat Loaf Forager’s Terrine Spiced Lamb Terrine Duck Terrine with Brandied Prunes Veal and Chicken Galantine Cou Farci Duck Liver Mousse with Armagnac Cream Foie Gras Terrine with Madeira Gelée Foie Gras Torchon with Port and Quatre Épices 7 Brined, Cured & Smoked All-Purpose Poultry Brine Garlic Brine Cider-Brined Pork Porterhouse Chops Smoked Ham Hocks Braised Ham Hocks Picnic Ham Croque Monsieur Choucroute Garni Corned Beef Brisket Pancetta Arrotolata Bresaola Guanciale Brown Sugar–Cured Bacon Pastrami Pulled Pork 8 Accoutrements Bread and Butter Pickles Classic Cucumber Dills Pickled Red Onion Rings Loulou’s Garden Sweet-and-Savory Fruits Marinated Olives Root Vegetable Chowchow Traditional Sauerkraut Cherry Mostarda Green Tomato Chutney Black Coffee and Bourbon Barbecue Sauce Chile Tomato Sauce Horseradish Salsa Verde Céleri Rémoulade Simple Beans Cowboy Beans Fagioli all’Uccelletto Butcher Shop Lingo Sources Acknowledgments Measurement Conversion Charts Index
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.
Reviews for In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]
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 Jardiniere 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, accessible recipes that are fit for the home cook and the professional chef alike. This book sets the bar for neotraditional charcuterie makers. Matt Jennings, chef/owner of Farmstead To me, there is nothing more exhilarating than butchering, cooking, and preserving meat. Understanding the process and respecting the ingredients is key, and it s clear from In the Charcuterie that Taylor and Toponia have devoted their lives to mastering this craft. I always emphasize the importance of butchery to my cooks...now I can just buy them this book! Marc Vetri, chef/owner of Vetri and author of Rustic Italian Food and Il Viaggio di Vetri One of the best-known of the new charcutiers is the Bay Area's Fatted Calf, so it's probably only reasonable that when founders Taylor Boetticher and Toponia Miller wrote a cookbook that they should call it In the Charcuterie, despite the fact that that title sells the book short. In the Charcuterie is much more than a guide to hams and salumi. In reality, it's nothing less than a thorough overview of our growing infatuation with good meat. There are guides to choosing cuts, to parsing the differences among the heritage breeds and to DIY butchery large and small. And, of course, there's lots of good information on how to cook meat. But where the book really shines and at least partially justifies the title are on the kinds of quick-cooked charcuterie items that are easily approachable by any reasonably ambitious home cook: pates, terrines, confits and meat pickles. LA Times
- Commended for IACP Crystal Whisk Award (Single Subject) 2014
- Short-listed for James Beard Foundation Book Awards (Single Subject) 2014
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