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
Resource Information
The item 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 represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Thunder Bay Public Library.This item is available to borrow from 1 library branch.
Resource Information
The item 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 represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Thunder Bay Public Library.
This item is available to borrow from 1 library branch.
- 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"--
- Language
- eng
- 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
- 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
- Illustrations
- illustrations
- Index
- no index present
- Literary form
- non fiction
- http://library.link/vocab/relatedWorkOrContributorName
- Miller, Toponia
- http://library.link/vocab/subjectName
-
- Meat
- Sausages
- Cooking (Sausages)
- Cooking (Meat)
- 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
- Control code
- 17727755
- Edition
- First edition.
- Extent
- 342 p.
- Isbn
- 9781607743439
- Lccn
- 2013011202
- Other physical details
- ill.
- 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
- Control code
- 17727755
- Edition
- First edition.
- Extent
- 342 p.
- Isbn
- 9781607743439
- Lccn
- 2013011202
- Other physical details
- ill.
Library Links
Embed
Settings
Select options that apply then copy and paste the RDF/HTML data fragment to include in your application
Embed this data in a secure (HTTPS) page:
Layout options:
Include data citation:
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.tbpl.ca/portal/In-the-charcuterie--the-fatted-calfs-guide-to/PLE4TqEaXe8/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.tbpl.ca/portal/In-the-charcuterie--the-fatted-calfs-guide-to/PLE4TqEaXe8/">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 </a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.tbpl.ca/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.tbpl.ca/">Thunder Bay Public Library</a></span></span></span></span></div>
Note: Adjust the width and height settings defined in the RDF/HTML code fragment to best match your requirements
Preview
Cite Data - Experimental
Data Citation of the Item 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
Copy and paste the following RDF/HTML data fragment to cite this resource
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.tbpl.ca/portal/In-the-charcuterie--the-fatted-calfs-guide-to/PLE4TqEaXe8/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.tbpl.ca/portal/In-the-charcuterie--the-fatted-calfs-guide-to/PLE4TqEaXe8/">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 </a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.tbpl.ca/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.tbpl.ca/">Thunder Bay Public Library</a></span></span></span></span></div>
