Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried

Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

IACP WINNER â€¢ This love letter to jerky will make you fall hard for dried meats of all stripes.
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â€œJerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.â€â€”The Art of Eating
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Taylor Boetticher and Toponia Miller,Â James Beard Awardâ€“nominated authors ofÂ In the CharcuterieÂ and owners of San Franciscoâ€™s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calfâ€™s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.
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Whether youâ€™re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.
Country USA
Brand Ten Speed Press
Manufacturer Ten Speed Press
Binding Hardcover
ItemPartNumber Illustrated
Color Multicolor
ReleaseDate 2018-03-20
UnitCount 1
EANs 9781524759025

Country	USA
Brand	Ten Speed Press
Manufacturer	Ten Speed Press
Binding	Hardcover
ItemPartNumber	Illustrated
Color	Multicolor
ReleaseDate	2018-03-20
UnitCount	1
EANs	9781524759025

Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

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