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Most Americans continue to demand meat for their primary source of protein intake. But carnivorism has evolved over the past decade, and today’s butchers supply sophisticated consumers with much more than basic, familiar beefsteaks and pork chops. Oaxacan chorizo and Italian cotechino now vie with the all-American hot dog for preeminence among popular sausages. Pancetta threatens to replace bacon, and long-disdained headcheese has become the most sought-after vehicle for productively using up perfectly edible and nutritious meat scraps and offal. In addition to basic information on deconstructing primal cuts of beef, pork, duck, and rabbit, the authors offer ways to prepare all parts of an animal for savory roasts, sausages, and pâtés as well as smoked and pickled meats. A few recipes for accompaniments such as pickles, sauces, and other side dishes enhance the text’s value for both home and professional cooks. Photographs supplement clearly written instructions. --Mark KnoblauchSee all Editorial Reviews
I have many books on charcuterie whose recipes are more convenient to use than in this book. As an example, it has a section on preparing confits using a lot of duck or pork fat... Read morePublished 1 month ago by matthew w pierog jr
What a great, great book on the glory of quality cured meats.Published 1 month ago by Timothy Wudarski
I bought this for my husband who is obsessed with making his own charcuterie. He found it very informative and can't wait to get started!Published 5 months ago by Christine Shuck
This is a fantastic book. I got to flip through it while I was interning. At the Hershey Lodge back in the fall of 2013 and I'll bought it as soon as i had spare money that to... Read morePublished 5 months ago by Patrick Salone
Very good book with great pictures and recipes. Going to try the dry cured bacon very soon.Published 6 months ago by Steve H