The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home by Jamie Bissonnette

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Lemongrass and green curry sausages (page 18)

from The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home The New Charcuterie Cookbook by Jamie Bissonnette
Categories: Grills & BBQ; Main course

Ingredients: palm sugar; garlic; fresh ginger; red Thai chiles; green curry paste; fish sauce; cilantro; mint; Thai basil; lemongrass; kaffir lime leaves; pork shoulder; pork fatback; Swiss chard

Accompaniments: Cauliflower kimchi; Nuoc cham

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ISBN 10 1624140475
ISBN 13 9781624140471
Published Feb 04 2014
Format eBook
Page Count 208
Language English
Countries United States
Publisher Page Street Publishing
Imprint Page Street Publishing

Publishers Text

You haven't become a true food-crafter until you've 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 Magazine's" People's 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-you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's.