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Books > Cookbooks, Food & Wine > Canning & Preserving > B00C0AO18U
  1. In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
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  2. In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

    Delivery: 10-20 Working Days
    Customer Ratings (82 reviews)
    Not Available / Digital Item

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Kindle Edition
Kindle eBook
Ten Speed Press
Ten Speed Press
Ten Speed Press
Ten Speed Press
Most Helpful Customer Reviews

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... Read more
Excuse me for yelling but I LOVE THIS BOOK. From the beautiful cover to the detailed recipes for so many things I want to make, it's just great. The butchery photos are detailed and instructive and the recipes are almost "curated" to fit their aesthetic. If you love eating and cooking, you will love this book. The authors go deep and narrow rather than trying to please the crowd. If you want easy crock pot recipes for a weeknight, this probably isn't your book.
I've taken this book to bed everynight since it arrived and have been reading it like a novel. That may tell you more about me than the book, but there you have it!
I am a person who is interested in the "why" as much as the "how" in cooking and In The Charcuterie goes above and beyond to satisfy this curiosity. The first 150 pages are an in depth look at how to utilize those underutilized parts of the animals such as fat, skin and bones and also feature beautifully photographed and precisely described guides to whole animal butchery. Continuing through the book you are met with original recipes that vary in levels of difficulty from the multi-day process of making headcheese to simpler but equally delicious recipes such as the pork country rib roast marinated with sherry and pimenton. My favorite part is a two page chart that outlines the spice kits, casing types and grinds of 14 different sausages which is a great reference point once you are proficient in sausage making and interested in creating your own recipes. This book is so important for anyone who is wanting to learn about meat and it is so beautiful even a vegetarian could enjoy... Read more
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