In the Charcuterie book

 
 

$40.00

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
  • 352 pages
  • Hardcover

Description

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

In the Charcuterie book features 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats in your very own home! Additionally there’s a section about sourcing, butchering, and cooking with the finest cuts.

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