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2 Beaverton Cooking and Food- Sausages and Smoking
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In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

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In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"Boetticher and Miller are a match made in hog heaven. Having met at the Culinary Institute of America, the couple worked at several Bay Area restaurants before establishing the Fatted Calf charcuterie in San Francisco in 2003. There they provide a variety of cured-meat wonders and offer classes such as 'Pig, Woman, Knife' and 'All About Duck.' They bring their work to the page here with photo-enhanced instructions on butchering, rendering fat, properly aging salami, and the like. Over the course of 125 recipes, they explore stand-alone vittles like pork sausage, corned beef, headcheese, and a soup stock made with ginger, chilies, and 12 pounds of duck and pork bones, as well as offering many a hot dinner entrée. A chapter titled 'Skewered, Rolled, Tied, and Stuffed' features options like fig- and sausage-stuffed quails, and grilled rabbit skewers with chicories, olives, and almonds. Among the spicier selections are goat shoulder; birria, which is a Mexican stew (birria literally means 'mess'); and a Oaxacan-style chorizo that calls for four types of chilies. It perhaps takes a butcher's mind-set to see meat loaf as a 'classic American paté,' but there can be no arguing with the authors' ménage of sirloin and pork, served with a ketchup-based cocktail sauce. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards, The Café at MOMA, and Café Rouge.

Table of 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 Pork 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 Roast Beef  

 

4 Skewered, 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 Pimentón  

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 Caramelized Apples and Cognac  

Cotechino  

Belgian Beer Sausage  

Kolbász  

Hot Links  

Cacciatorini  

Saucisse Sec aux Herbes de Provence  

Pepperoni  

Sbriciolona  

 

6 Pâtés: 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 Gelée  

Foie Gras Torchon with Port and Quatre Épices  

 

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  

Céleri Rémoulade  

Simple Beans  

Cowboy Beans 

Fagioli all’Uccelletto  

 

 

Butcher Shop Lingo  

Sources  

Acknowledgments 

Measurement Conversion Charts  

Index

Product Details

ISBN:
9781607743439
Subtitle:
The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Author:
Boetticher, Taylor
Author:
Miller, Toponia
Publisher:
Ten Speed Press
Subject:
Meat
Subject:
Cooking and Food-Preserving
Publication Date:
20130917
Binding:
Hardback
Language:
English
Illustrations:
250 FULL-COLOR PHOTOS
Pages:
352
Dimensions:
10.26 x 9.3 x 1.15 in 3.68 lb

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » Methods » Preserving
Featured Titles » General
History and Social Science » World History » General
Pets » General
Young Adult » General

In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods New Hardcover
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$40.00 In Stock
Product details 352 pages Ten Speed Press - English 9781607743439 Reviews:
"Publishers Weekly Review" by , "Boetticher and Miller are a match made in hog heaven. Having met at the Culinary Institute of America, the couple worked at several Bay Area restaurants before establishing the Fatted Calf charcuterie in San Francisco in 2003. There they provide a variety of cured-meat wonders and offer classes such as 'Pig, Woman, Knife' and 'All About Duck.' They bring their work to the page here with photo-enhanced instructions on butchering, rendering fat, properly aging salami, and the like. Over the course of 125 recipes, they explore stand-alone vittles like pork sausage, corned beef, headcheese, and a soup stock made with ginger, chilies, and 12 pounds of duck and pork bones, as well as offering many a hot dinner entrée. A chapter titled 'Skewered, Rolled, Tied, and Stuffed' features options like fig- and sausage-stuffed quails, and grilled rabbit skewers with chicories, olives, and almonds. Among the spicier selections are goat shoulder; birria, which is a Mexican stew (birria literally means 'mess'); and a Oaxacan-style chorizo that calls for four types of chilies. It perhaps takes a butcher's mind-set to see meat loaf as a 'classic American paté,' but there can be no arguing with the authors' ménage of sirloin and pork, served with a ketchup-based cocktail sauce. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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