In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook] — Ingredients

In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook] — photo 1

In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook] — photo 2

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In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]

Name: In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]
Price: 40.00 USD
Availability: InStock
ISBN: 9781607743439

✍️ Boetticher, Taylor

Reader Score

4.6

(1 review)

$40.00

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📚 WHAT THE BOOK IS ABOUT

A guide to making cured meats and charcuterie at home from Fatted Calf founders.

Boetticher and Miller combine their expertise as co-owners of a highly regarded San Francisco establishment to teach readers how to produce high-quality meat goods. The book bridges the gap between ancient preservation methods and contemporary culinary trends. It provides practical advice on sourcing ingredients and understanding butchery, ensuring that home cooks can replicate professional results. The inclusion of specific dishes like The Cuban showcases the authors' creative approach to traditional formats.

Key Themes

home charcuterie meat preservation whole animal butchery

Literary Context

The craft charcuterie movement has captured the modern imagination, with scores of establishments opening across the country. This book reflects that trend by offering accessible techniques for home cooks who want to engage with this growing culinary scene.

Boetticher, Taylor

Difficulty

●●● Challenging

Recommended For Fans Of

Charcuterie by Michael Ruhlman · The Meat Bible by Hugh Fearnley-Whittingstall · Artisan Sausage Making by Steve Anderson

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Ingredients

🏛 Ten Speed Press 📅 2013 📔 Hardcover ISBN: 9781607743439

📝 Description: In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]

Taylor Boetticher and Toponia Miller present a comprehensive guide to home charcuterie in this debut cookbook from the founders of San Francisco’s Fatted Calf. The text offers one hundred twenty-five recipes for brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats. It includes a primer on whole animal butchery and sourcing the finest cuts, drawing on the oldest food preservation traditions while reflecting the modern craft movement that has inspired scores of new establishments across the country. Readers will find detailed instructions for making salumi, pâtés, roasts, sausages, and confits. The authors demonstrate techniques such as grinding, casing, linking, looping, and smoking to create items like Hot Links or Kolbász. Specific projects include stuffing a whole hog middle with herbs to make The Cuban porchetta or brandying prunes for a Duck Terrine lined with caul fat. The book features lush, full-color photography and fully-illustrated steps to guide the process. This volume suits meat-loving home cooks, DIY enthusiasts seeking pantry projects, and professionals expanding their repertoire. It does not cater to those avoiding animal products or seeking quick weeknight meals without preparation. The content focuses on the art of cooking with and preserving meat through tested recipes and clear visual aids.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

This guide effectively translates professional techniques for the home kitchen, leveraging the authors' background at a renowned San Francisco shop. It excels in providing clear direction on sourcing and butchery, ensuring readers can replicate high-quality results. However, it will not suit casual cooks seeking quick weeknight meals or those unwilling to invest time in complex curing processes. The content is dense with technical detail rather than narrative flair.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.6/5

★★★★★

Home cooks eager to master charcuterie at home. Ideal for those with a serious kitchen and interest in curing meats. Perfect for readers seeking professional guidance from Fatted Calf founders to create high-quality salumi and sausages without leaving their own counters.

Reader rating

4.6

Based on 1 reviews

Eatbook Family editorial team

This guide effectively translates professional techniques for the home kitchen, leveraging the authors' background at a renowned San Francisco shop. It excels in providing clear direction on sourcing and butchery, ensuring readers can replicate high-quality results. However, it will not suit casual cooks seeking quick weeknight meals or those unwilling to invest time in complex curing processes. The content is dense with technical detail rather than narrative flair.

❓ Frequently asked questions

Yes, it covers making sausage, salumi, pates, roasts, confits, and includes specific dishes like The Cuban.

308 pages, hardcover.

Published in 2013 by Ten Speed Press.

Orders ship from a US warehouse. The shipping cost is shown before you pay, and returns are accepted within 30 days.

📖 Who should read this

📜 Historical context

This title bridges ancient preservation methods and contemporary culinary trends. It combines the expertise of San Francisco establishment co-owners to teach production of high-quality meat goods. The work offers practical advice on sourcing ingredients and understanding butchery for home replication of professional results.