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...
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...
The authorised South African distributor of this product is under no obligation to honour the manufacture's guarantees/warranties or to provide after-sales service.
Please note that this item is imported from the USA, and is designed to be used in the USA. In addition, if the unit is powered it will come with a US plug and an adapter/transformer may be required. Please click here for more information on power requirements, or check with us if you are unsure or need any assistance!
Please also note that certain items cannot be imported, these include Alcohol, Animals, Flammable Materials, Currency, Food, Furs, Chemicals, Explosives, Medications, Plants, Seeds, Supplements, Pressurized Cans, Tactical Equipment, Vitamins, Weaponry and Weaponry Accessories. In these cases, the item and information is displayed for reference purposes only. If you are not sure if we are permitted to bring an item, please send us an e-mail with a link to the item to confirm.
Please also ensure that you are ordering the correct item for your particular application as returns to the USA are costly. Product reviews are also provided for most of our items, which can give you a good idea for possible things to look out for and the quality of the item. By clicking Add to Cart, you are confirming that the item is correct and you accept the conditions listed here.