{"product_id":"in-the-charcuterie-taylor-boetticher-9781607743439","title":"In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]","description":"\u003cb\u003eA 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.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe 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. \u003cp\u003e\u003c\/p\u003eIn 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, p t s, 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, \u003ci\u003eIn the Charcuterie\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eTake 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 Kolb sz. \u003cp\u003e\u003c\/p\u003eWith 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Taylor Boetticher, Toponia Miller\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1607743434\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781607743439\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/17\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.52lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.20h x 9.30w x 1.40d\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Nominee\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Finalist\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 06\/03\/2013\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/15\/2013 pg. 108\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 08\/01\/2013 pg. 16","brand":"Taylor Boetticher","offers":[{"title":"Hardcover","offer_id":44044913017087,"sku":"9781607743439","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_6562ba26-0352-4375-acd9-861fa76ed13a.jpg?v=1684975647","url":"https:\/\/www.whiterainbookhouse.com\/products\/in-the-charcuterie-taylor-boetticher-9781607743439","provider":"WR Book House","version":"1.0","type":"link"}