Portland's mainstay of fine charcuterie, Olympia Provisions, has treated us to a beautiful cookbook of recipes not only for making their sausages, but also for recreating the meals presented at their restaurants. This is a conversational cookbook about love for good food and respect for the process of curing. Recommended By Tracey T., Powells.com
Synopses & Reviews
A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand.
Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo’s proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions’ singular — and delicious — point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can
"Portland’s Olympia Provisions has been making some of America’s best charcuterie for years. Elias Cairo is the man behind it, and he has written a book that explains not only how he has been creating this food, but the whys that make it so good. This is a great resource for anyone who wants to explore the craft of charcuterie, with fabulous recipes and gorgeous photography." Michael Ruhlman, James Beard award–winning author of Ruhlman’s Twenty and Charcuterie
"Being French, I know how important well-done charcuterie is to everyday life. Olympia Provisions is a wonderful journey through the simple yet complex recipes that have made it a craft throughout time. Visually stunning and conversationally informative with personal stories, notes, and tips, it is a tribute to charcuterie’s versatility and cultural prowess, and the restaurant recipes only make me hungry for more." Daniel Boulud, chef/owner, The Dinex Group
About the Author
One of the original members of the Joe Beef staff, Meredith Erickson has written for various magazines, newspapers, and television series. Currently collaborating on several books, Meredith splits her time between Montreal and London.