In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
by Taylor Boetticher & Toponia Miller
Image from here Summary source: amazon
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.
This book is a feast for the eyes. Littered with mouth watering photos, it is surprising to see just how practical this book really is. This is my go-to book for butchering (aka, cutting up) and curing meat.
This book has a very welcoming approach to working with and curing meat. Unlike a lot of books on the topic, this book presents the technical information in a way that is inspiring instead of limiting. For example, in the salami section, the authors give a Basic Salami recipe, which lists how much salt and other ingredients you need per x units of meat and how to create your own recipe in a safe way. They also provide several salami recipes to show you how it's done. This kind of approach is especially useful for readers with dietary restrictions. I've tried several recipes, mostly from the cured meat section, and am happy with all of them.
But that's not why I wanted to tell you about this book.
The thing that makes this book especially relevant to premies are the step by step guides on how to butcher a carcass and their encouraging attitude towards consuming every part of the animal, snout to tail. The book shows you (with many detailed photos) how to debone a rabbit, cut up a side of pork, side of beef, and a whole lamb. The lamb instructions also work for mutton and goat with very little adjustment.
Honouring the animal by using every part of it to its fullest is just as important as raising it in a sustainable way. This book provides the information needed to learn how to transform carcass into cuisine.
I would recommend this book to anyone interested in processing their own livestock, curing their own meat, or enhancing their culinary skills. This book is suitable for the most elite foodie and the most earthy farmer. If you can hold a knife without cutting yourself, then you're ready for this book.
As much as I enjoy this book and as often as I use it, I gave this book only nine acorns because it covers almost too much. The authors are introducing us to Charcuterie, so they give us a sampling of everything. I would love to see these authors create books more focused on some of the different aspects. A book on curing, a book on cooking fresh, a book that shows us the many ways to cut up a pig, and so on and so forth. A good book, but it leaves me hungry for more.