Coverart for item
The Resource In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods, Taylor Boetticher and Toponia Miller ; photography by Alex Farnum

In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods, Taylor Boetticher and Toponia Miller ; photography by Alex Farnum

Label
In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods
Title
In the charcuterie
Title remainder
the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods
Statement of responsibility
Taylor Boetticher and Toponia Miller ; photography by Alex Farnum
Creator
Contributor
Subject
Genre
Language
eng
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 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"--
Assigning source
Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorName
Boetticher, Taylor
Dewey number
641.3/6
Index
no index present
LC call number
TX612.M4
LC item number
B64 2013
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
Miller, Toponia
http://library.link/vocab/subjectName
  • Meat
  • Sausages
  • Cooking (Sausages)
  • Cooking (Meat)
  • COOKING
  • COOKING
  • COOKING
Label
In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods, Taylor Boetticher and Toponia Miller ; photography by Alex Farnum
Link
9781607743439.jpg
Instantiates
Publication
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
ocn842350513
Dimensions
28 cm.
Edition
First edition.
Extent
342 p.
Isbn
9781607743439
Isbn Type
(hardback)
Lccn
2013011202
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
col. ill.
System control number
(OCoLC)842350513
Label
In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods, Taylor Boetticher and Toponia Miller ; photography by Alex Farnum
Link
9781607743439.jpg
Publication
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
ocn842350513
Dimensions
28 cm.
Edition
First edition.
Extent
342 p.
Isbn
9781607743439
Isbn Type
(hardback)
Lccn
2013011202
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
col. ill.
System control number
(OCoLC)842350513

Library Locations

    • CRPL-Downtown LibraryBorrow it
      450 5th Avenue SE, Cedar Rapids, IA, 52401, US
      41.976964 -91.6624043
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