In the Charcuterie (Ten Speed Press, a division of Random House, Inc.) is a book that is as beautiful as it is detailed: 125 recipes with step-by-step tips on how exactly to make and cure sausage, salumi, stuffed roasts, pate, confits and other meaty goods. The authors of this newly published book are the husband and wife team Taylor Boetticher and Toponia Miller, who own and run The Fatted Calf meat emporiums locally in Napa (Oxbow Market) and San Francisco (Hayes Valley) -- stores that are media and financial success stories in their own right.
|In The Charcuterie |
With the publication of this book, SFoodie Editor Anna Roth and I both wondered if home cooks will really take to actually making tonno di maiale -- lean pork loin accented by fresh Bay leaves; or beef oxtail terrine with piment d'Espelette. Time and space are a consideration in small apartment dwellings -- or so the excuse list begins. Apparently patience is needed, as well, as I found out from the two chef-authors. Is this a tasty-looking cookbook to have on the shelf, just in case? Or to look at the pretty pictures while saying, "Yeah, I could totally make that"?
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Meatloaf Sandwich from Fatted Calf on Fell