Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook] by Boetticher, Taylor
Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook] by Boetticher, Taylor

Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

IACP WINNER - This love letter to jerky will make you fall hard for dried meats of...
$66.43 AUD
$66.43 AUD
SKU: 9781524759025
Product Type: Books
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Author: Taylor Boetticher
Format: Hardcover
Language: English
Subtotal: $66.43
Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook] by Boetticher, Taylor

Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

$66.43
Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook] by Boetticher, Taylor

Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

$66.43
Author: Taylor Boetticher
Format: Hardcover
Language: English
Description
IACP WINNER - This love letter to jerky will make you fall hard for dried meats of all stripes.

"Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home."--The Art of Eating

Taylor Boetticher and Toponia Miller, James Beard Award-nominated authors of In the Charcuterie and owners of San Francisco's acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf's signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.

Whether you're a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.

Author: Taylor Boetticher, Toponia Miller
Publisher: Ten Speed Press
Published: 03/20/2018
Pages: 128
Binding Type: Hardcover
Weight: 1.30lbs
Size: 9.10h x 7.70w x 0.70d
ISBN: 9781524759025

About the Author
TAYLOR BOETTICHER and TOPONIA MILLER are the co-owners and co-founders of the Fatted Calf Charcuterie, which opened in 2003 and now has shops in Napa and San Francisco, in addition to a mail-order store. The couple has been featured in the New York Times, Food & Wine, and Saveur, where the Fatted Calf was included in the editors' annual list of their 100 favorite food items and trends. Their debut cookbook, In the Charcuterie, was nominated for both IACP and James Beard awards.
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