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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.

ASIN ‏ : ‎ B00C0AO18U
Publisher ‏ : ‎ Ten Speed Press (September 17, 2013)
Publication date ‏ : ‎ September 17, 2013
Language ‏ : ‎ English
File size ‏ : ‎ 54556 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 713 pages
Reviewer: James Ellsworth
Rating: 5.0 out of 5 stars
Title: Important; Not Definitive
Review: Two earlier reviewers offer fine and informed reviews of this book; reviews that go into useful detail. Make no mistake: this is a very fine book on the craft of charcuterie. It begins with herbs and spices, goes on to talk about a range of tools and equipment--both simple items and 'nice to have' ones and clearly presents recipes from 'The Fatted Calf' and the techniques used to produce them. Reviewers have rightly praised the full-color photos in the book: they are particularly effective teaching illustrations for 'breaking down' cuts of beef, poultry, pork, rabbit and so on. These photos are the best I have seen in twenty-some years of buying books on this subject. Interested readers will know how to produce any of the items presented in the book and will be ready to add other charcuterie books to their collection.This book and its recipes 'delivers the goods' on many specialties. I am particularly grateful for the porchetta recipes, of Italian inspiration. I ate wonderful 'street food' porchetta sandwiches in Tuscany and tried to imagine how to do this 'at home.' Now I know. You will know, too, if you can 'transpose' the seasonings from one meat to another (rabbit to pork) or can move the same seasonings on to the recipe for a 'Cuban' presented a few pages later. Francophiles will find a very fine recipe for cassoulet.One earlier reviewer notes what I can only echo: there are a good many recipes for baking and roasting items. Readers will appreciate that, even if going so far 'downstream' from making sausages and terrines and curing meats is unexpected in a book of this type. Chapter titles include: The Charcutier's Pantry; Provisioning the Larder (they mean a root cellar); In the Butcher Shop (where the photos of breaking down the cuts are concentrated along with unexpected and useful information about meats and fats); Skewered, Rolled and Stuffed (Items); Sausage, Salami and their Cousins; Pates, Potted Meats, Terrines and Loaves; Brined, Cured and Smoked and what the authors call 'Accoutrements'--really, condiments. This last chapter goes beyond the technical scope of 'charcuterie' but will be of interest for its recipes on bread and butter pickles, cucumber dills, pickled red onion rings, chowchow, mostarda, chutney and the like.You WILL want to buy this book for your working library but it is not necessarily the first book you should buy. In recent years, the Marianski brothers book 'Home Production of Quality Meats and Sausages' includes better ideas and techniques for curing and smoking hams and for making breakfast sausage--my first foray into charcuterie (but I began with Fanny Farmer and Rytek Kutas' almost encyclopedic book on the commercial sausage kitchen.) The Marianski brothers offer a wider range of recipes than this book does but their recipes are different and not necessarily better. They do offer better instruction on using sodium nitrate and sodium nitrite as essential preservatives right in the recipe for many cured meat items. My recommendation would be to purchase both books. Taken together, they provide an up to date coverage of a fascinating and tasty culinary subject.

Reviewer: Daphne
Rating: 5.0 out of 5 stars
Title: Great Eating
Review: This is a beautiful book! The food photography reminds me of old Gourmet spreads -- the Ruth Reichl years, just before the magazine went down. Not only are they instructive, but there are pages of soulful goats, candy twine, canning jars, wood tables, pottery and many a pretty repast to inspire your pickling, potting, and curing projects. Others have commented on the scope of the book, so here are some words about the food. We started with the chermoula-marinated pork chops, which are packed in a fragrant marinade overnight -- garlic, cilantro, cumin, turmeric, coriander, pepper, and ginger. They cooked up tender and juicy and very tasty. The flavor was rich and complex, but did not over-power the rib chop. More pig: We also enjoyed a pancetta-wrapped pork tenderloin. The tenderloin is coated in a nice balm of dijon mustard, white wine and rosemary, which in combo with the bacon, results in a moist piece of meat, perfectly salty and redolent with the herbs. Delightful! We took the chicken liver crostini to a friend's house for dinner. I thought a pound of chicken livers sounded like overkill, but it was, apparently, not enough. The recipe includes chile flakes, shallot, capers, and bacon, so that it is at once bright and spicy and rich and salty -- on the crunchy toast, it provides a perfect balance of flavor and texture. Next up? We are super excited to try the duck stuffed with farro, figs, and hazelnuts. We're also collecting bowls with a plan to make up a bunch of the tonno di maile for holiday gifts. In short, the recipes we've tried are delicious, and we highly recommend the book.

Reviewer: andrew talamas
Rating: 5.0 out of 5 stars
Title: Good recipes
Review: This book is easy to comprehend. And recipes are very tasty. Mexican Chorizo was short in dye and did not provide full satisfaction. Flavor was good. I dehydrated the chorizo and used it for pizzas dam brilliant. The italian sausages sweet and spicy were superior to anything ever had elsewhere. Super recommended.

Reviewer: jeanbernat tasso silveira
Rating: 5.0 out of 5 stars
Title:
Review: Receitas excelentes de fácil execução. Recomente para iniciantes na charcuteria. Muito bom custo beneficio. Gostaria de receber ofertas de produtos semelhantes.

Reviewer: carolina
Rating: 5.0 out of 5 stars
Title:
Review: iniciación a la charcutería, explica y tiene recetas de los productos mas comunes en charcutería. Creo que hay que tenerlo si te gusta este tema.

Reviewer: james berry
Rating: 5.0 out of 5 stars
Title:
Review: This book one of those books that come along now and then; that stands out from the rest. Very well written, and presented. Every Larder Chef Garde Manger should have it in his collection. ​

Reviewer: Jane C.
Rating: 5.0 out of 5 stars
Title:
Review: Charcuterie is a challenge at the best of times, and this book helps to dis-spell many of the challenges of butchery and the service of meats. That said, its still a challenge to serve many of the meats and recipes in the booklet, especially of there are only two or three of you at home, and no extended family or large circle of friends to pass on portions to.. Otherwise, a keeper of a cookbook.

Reviewer: Isabela
Rating: 5.0 out of 5 stars
Title:
Review: Was man alles machen kann mit Fleisch Fett und dass was man sonst als Fleischreste bezeichnen kann...Metzger erforderlich, diese Teile kann man im Geschäft schon lange nicht mehr kaufen.