In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods / Taylor Boetticher and Toponia Miller ; photography by Alex Farnum
Book | Ten Speed Press | 2013 | First edition.
Available at Gateway-Elkhorn Campus General Collection (TX 612 M4 B6.4 2013)

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Gateway-Elkhorn Campus General Collection TX 612 M4 B6.4 2013 Available
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Edition
First edition.
Description
342 pages : color illustrations ; 27 cm
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 Prk 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 Roasted Beef
4. SKEWED, 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 Pimenton -- 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 Carmelized Apples and Cognac -- Cotechino -- Belgian Beer Sausage -- Kolbasz -- Hot Links -- Cacciatorini -- Saucisse Sec aux Herbes de Provence -- Pepperoni -- Sbriciolona
6. PATES: 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 Gelee -- Foie Gras Torchon with Port and Quatre Epices
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 -- Celeri Remoulade -- Simple Beans -- Cowboy Beans -- Fagioli all'Uccelletto
Butcher Shop Lingo
Summary
"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. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"-- Provided by publisher.
34.00 FD MGMT (10-316-1)
Subject
Added Author
Miller, Toponia.
Fatted Calf (Restaurant)
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