In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller

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Notes about Recipes in this book

  • Funghi sott'olio

    • twoyolks on December 27, 2016

      I used cremini mushrooms and they turned out really well. These were just good, pickled mushrooms.

  • Guanciale

    • twoyolks on November 17, 2016

      The guanciale is well cured but the chile pepper overpowers what is supposed to be a more delicate, subdued flavor. It is, however, still quite tasty; it's just not quite what guanciale should be.

  • Gingery braised duck legs

    • twoyolks on December 15, 2015

      This is a nice preparation of duck legs that cuts down on the richness of duck confit. While a whole duck leg makes a nice presentation, shredding the duck into the soup makes this much easier to eat. There are very few notes in the recipe as when to season and the recipe could've used more salt at the end.

  • Tonno di maiale

    • twoyolks on December 27, 2016

      I could definitely tell the resemblance to tuna of the completed pork; both the texture and, slightly, the flavor.

  • Pork brochettes with herbes de Provence

    • twoyolks on June 13, 2016

      The marinade didn't provide enough flavor for the pork. The pork also ended up rather dry and tough. I think this would do better with pork tenderloin.

  • Rabbit rillettes

    • babyfork on January 30, 2015

      This is a great recipe for rillettes...absolutely delicious! This was my first attempt ever at making any kind of rillettes.. I followed the directions almost exactly (my only change was to slightly reduce the amount of salt as my rabbit was 3lb and on the smaller end of the weight range they suggest). Even with the reduction I was worried that it was over-salted when I tasted it before packing into jars. It tasted too salty to me, but after resting in the fridge for a couple weeks it was perfect. I packed it into half-pint wide-mouth mason jars with a layer of duck fat on top and lids. Served as an app for my 2015 Xmas dinner party. Unfortunately, it looks kinda like cat food, but once people tried it, they loved it.

  • Five-spice baby back ribs

    • sosayi on July 16, 2018

      I don't think we'd repeat this recipe. While there was nothing wrong with the ribs, the dark soy, five spice and garlic flavorings didn't come through that strongly in the end product. It was just "meh" and needed a definitely aggressive amount of barbecue sauce to give it some oomph at the table. Admittedly, we did smoke our ribs, not bake them in the oven, but I can't imagine that would be too much of a difference.

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Reviews about this book

  • Food52

    ...includes a primer on whole animal butchery and 125 recipes and illustrated instructions for making brined, cured, braised, and smoked meats

    Full review
  • Food52

    An enduring love of pork belly -- and, in keeping with the times, of DIY everything -- makes for a nonstop honeymoon with this practical, comprehensive, and accessible cookbook.

    Full review
  • ISBN 10 1607743434
  • ISBN 13 9781607743439
  • Linked ISBNs
  • Published Oct 24 2013
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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.

The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf.

In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery.

Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász.

With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.

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