Item Image
Title The new charcuterie cookbook : exceptional cured meats to make and serve at home / Jamie Bissonnette, chef/owner of Toro NYC, Coppa and Toro Boston, winner of the James Beard Best Chef: Northeast award ; photography by Ken Goodman ; foreword by Andrew Zimmern.
Author Bissonnette, Jamie.
Publication Salem, MA : Page Street Publishing Co., 2014.
Description 165 pages : color illustrations ; 23 cm
Call # 641.36 B
Note Includes index.
Summary You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi, pâtés and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's. Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.
Subject Meat -- Preservation.
Cooking (Sausages)
Cooking (Meat)
Genre Cookbooks.
Addl. Author Goodman, Ken (Photographer)
Zimmern, Andrew.
ISBN 1624140467 (pbk.) :
9781624140464 (pbk.) :
Standard # 858306004273

Location CALL # Status Message
 Kings Hwy Non-Fic  641.36 B    CHECK SHELVES