Synopses & Reviews
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.
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