skip to content
In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods Preview this item
ClosePreview this item
Checking...

In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods

Author: Taylor Boetticher; Toponia Miller; Fatted Calf (Restaurant)
Publisher: Berkeley : Ten Speed Press, [2013]
Edition/Format:   Print book : English : First editionView all editions and formats
Summary:
"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. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Cookbooks
Nonfiction
Document Type: Book
All Authors / Contributors: Taylor Boetticher; Toponia Miller; Fatted Calf (Restaurant)
ISBN: 9781607743439 1607743434
OCLC Number: 842350513
Awards: Commended for IACP Crystal Whisk Award (Single Subject) 2014
Short-listed for James Beard Foundation Book Awards (Single Subject) 2014
Description: 342 pages : color illustrations ; 27 cm
Contents: The charcutier's pantry --
Provisioning the larder --
In the butcher shop --
Skewered, rolled, tied & stuffed --
Sausage, salami & their cousins --
Pâtés: potted meats, terrines & loaves --
Brined, cured & smoked --
Accoutrements.
Responsibility: Taylor Boetticher and Toponia Miller ; photography by Alex Farnum.
More information:

Abstract:

"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. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"--

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/842350513> # In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods
    a schema:Book, schema:CreativeWork ;
    library:oclcnum "842350513" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/cau> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/1393542333#Topic/meat> ; # Meat
    schema:about <http://id.worldcat.org/fast/1013235> ; # Meat--Preservation
    schema:about <http://experiment.worldcat.org/entity/work/data/1393542333#Topic/cooking_methods_general> ; # COOKING--Methods--General
    schema:about <http://id.worldcat.org/fast/1753151> ; # Cooking (Meat)
    schema:about <http://dewey.info/class/641.36/e23/> ;
    schema:about <http://id.worldcat.org/fast/1754894> ; # Cooking (Sausages)
    schema:about <http://experiment.worldcat.org/entity/work/data/1393542333#Topic/cooking_methods_canning_&_preserving> ; # COOKING--Methods--Canning & Preserving
    schema:about <http://id.worldcat.org/fast/1105921> ; # Sausages
    schema:about <http://id.loc.gov/authorities/subjects/sh85082723> ; # Meat--Preservation
    schema:about <http://experiment.worldcat.org/entity/work/data/1393542333#Topic/cooking_specific_ingredients_meat> ; # COOKING--Specific Ingredients--Meat
    schema:bookEdition "First edition." ;
    schema:bookFormat bgn:PrintBook ;
    schema:contributor <http://viaf.org/viaf/311459822> ; # Fatted Calf (Restaurant)
    schema:contributor <http://viaf.org/viaf/299785274> ; # Toponia Miller
    schema:creator <http://viaf.org/viaf/299774873> ; # Taylor Boetticher
    schema:datePublished "2013" ;
    schema:description ""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. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"--"@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/1393542333> ;
    schema:genre "Nonfiction"@en ;
    schema:genre "Cookbooks"@en ;
    schema:image <http://9781607743439.jpg> ;
    schema:inLanguage "en" ;
    schema:name "In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods"@en ;
    schema:productID "842350513" ;
    schema:workExample <http://worldcat.org/isbn/9781607743439> ;
    umbel:isLike <http://bnb.data.bl.uk/id/resource/GBB374527> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/842350513> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/1393542333#Topic/cooking_methods_canning_&_preserving> # COOKING--Methods--Canning & Preserving
    a schema:Intangible ;
    schema:name "COOKING--Methods--Canning & Preserving"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/1393542333#Topic/cooking_methods_general> # COOKING--Methods--General
    a schema:Intangible ;
    schema:name "COOKING--Methods--General"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/1393542333#Topic/cooking_specific_ingredients_meat> # COOKING--Specific Ingredients--Meat
    a schema:Intangible ;
    schema:name "COOKING--Specific Ingredients--Meat"@en ;
    .

<http://id.loc.gov/authorities/subjects/sh85082723> # Meat--Preservation
    a schema:Intangible ;
    schema:name "Meat--Preservation"@en ;
    .

<http://id.worldcat.org/fast/1013235> # Meat--Preservation
    a schema:Intangible ;
    schema:name "Meat--Preservation"@en ;
    .

<http://id.worldcat.org/fast/1105921> # Sausages
    a schema:Intangible ;
    schema:name "Sausages"@en ;
    .

<http://id.worldcat.org/fast/1753151> # Cooking (Meat)
    a schema:Intangible ;
    schema:name "Cooking (Meat)"@en ;
    .

<http://id.worldcat.org/fast/1754894> # Cooking (Sausages)
    a schema:Intangible ;
    schema:name "Cooking (Sausages)"@en ;
    .

<http://viaf.org/viaf/299774873> # Taylor Boetticher
    a schema:Person ;
    schema:familyName "Boetticher" ;
    schema:givenName "Taylor" ;
    schema:name "Taylor Boetticher" ;
    .

<http://viaf.org/viaf/299785274> # Toponia Miller
    a schema:Person ;
    schema:familyName "Miller" ;
    schema:givenName "Toponia" ;
    schema:name "Toponia Miller" ;
    .

<http://viaf.org/viaf/311459822> # Fatted Calf (Restaurant)
    a schema:Organization ;
    schema:name "Fatted Calf (Restaurant)" ;
    .

<http://worldcat.org/isbn/9781607743439>
    a schema:ProductModel ;
    schema:isbn "1607743434" ;
    schema:isbn "9781607743439" ;
    .

<http://www.worldcat.org/title/-/oclc/842350513>
    a genont:InformationResource, genont:ContentTypeGenericResource ;
    schema:about <http://www.worldcat.org/oclc/842350513> ; # In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods
    schema:dateModified "2019-03-10" ;
    void:inDataset <http://purl.oclc.org/dataset/WorldCat> ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.