The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home (Paperback)

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ITEM# 15441499
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    ITEM#: 15441499

    JAMIE BISSONNETTE is the chef and owner of Toro NYC, and Coppa and Toro Boston. He is a James Beard Foundation Best Chef Northeast award winner and winner of the Cochon 555 nose-to-tail competition. Jamie has been featured inThe Boston Globe, The Wall Street Journal and Bon Appetit. He was also awarded the People's Choice: Best New Chef award byFood & Wine magazine. Jamie splits his time between Boston, Massachusetts and New York City.

    James Beard Best Chef Award Winner

    Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef

    You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?

    The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's.
    Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.

    Specs

    ISBN 9781624140464
    Genre COOKING / Methods / General
    Format Paperback
    Pages 165
    Publisher Date 2014-09-16 00:00:00.0
    Publisher Page Street Pub Co
    Copyright Year 2014
    Height 8.75 in
    Wdth 8.0 in
    Thickness 0.5 in
    Unit weight 1.2 lb
    Language English
    Subtitle Exceptional Cured Meats to Make and Serve at Home
    Audience General/trade
    Authors Bissonnette, Jamie
    Country of Origin United States

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