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The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Homeby Jamie Bissonnette
Synopses & Reviews
You havent become a true food-crafter until youve mastered the art of charcuterie. To be able to use all parts of an animal to prepare a mouthwatering dish with deliciously unique flavors is a desired skill and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?
Jamie is the popular chef of Boston's Coppa and Toro, known for his exceptional charcuterie, a James Beard Foundation award finalist for Best Chef: Northeast, winner of the Cochon 555 nose-to-tail competition and Food & Wine Magazines Peoples Choice for Best New Chef. He has also been featured in The Boston Globe, Wall Street Journal, Bon Appetit and Edible Boston.
The New Charcuterie Cookbook features over 100 recipes that appeal to professional chefs and home cooks alike. And with a wide variety of cured meat dishes to try-such as Bologna with Vietnamese Flavor, Cured Pork Loin Prosciutto-style and Whipped Pork Butter with Chestnut Honey-youll have a whole chopping block full of fun and different flavors to try that are distinctively Jamies.
James Beard Best Chef Award Winner
Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef
You havent become a true food-crafter until youve mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?
The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, youll have a whole chopping block full of fun and different flavors to try that are distinctively Jamies.
Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.
About the Author
Jamie Bissonnette is the chef and owner of Bostons popular restaurants Coppa and Toro. He is a James Beard Foundation award finalist for Best Chef: Northeast, winner of the Cochon 555 nose-to-tail competition and the Improper Bostonian named him "Rising Star Chef". Jamie has been featured in The Boston Globe, Wall Street Journal, Bon Appetit and Edible Boston. He was also awarded the first ever Peoples Choice: Best New Chef award by Food & Wine Magazine. He is also opening a Toro in New York this year. Jamie currently resides in Boston, Massachusetts.
Andrew Zimmern is a television personality, chef and food writer. He is the co-creator and host of the Travel Channels Bizarre Foods with Andrew Zimmern and Andrew Zimmerns Bizarre World.
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