Awards

• Commended for IACP Crystal Whisk Award (Single Subject) 2014
• Short-listed for James Beard Foundation Book Awards (Single Subject) 2014

Overview

Full Product Details

Author:   Taylor Boetticher ,  Toponia Miller
Publisher:   Random House USA Inc
Imprint:   Ten Speed Press
Dimensions:   Width: 23.70cm , Height: 3.30cm , Length: 26.40cm
Weight:   1.622kg
ISBN:  

9781607743439

ISBN 10:   1607743434
Pages:   352
Publication Date:   17 September 2013
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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

Reviews

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

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

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

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. <br> -- Patrick Martins, founder of Slow Food USA and the Heritage Radio Network, president of Heritage Foods USA<br> <br> 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. <br> -- April Bloomfield, chef/owner of the Spotted Pig, the Breslin, and the John Dory Oyster Bar, and author of A Girl and Her Pig <br> <br> 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. <br> -- Traci Des Jardins, chef/owner of Jardiniere and Mijita Cocina<br> <br> 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. <br> -- Matt Jennings, chef/owner of Farmstead

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 Italiano

Author Information

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.

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