About this item
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 Franciscos 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 Calfs 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 youre a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.
About the Author
TAYLOR BOETTICHER started the Fatted Calf Charcuterie with Toponia Miller in 2003, with stores in Napa and San Francisco California. He is the co-author of In The Charcuterie as well as Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods. Taylor grew up in Dallas, Texas and has been cooking professionally since the age of 18. After graduating from the Culinary Institute of America, Taylor worked in restaurants, a winery, and a bakery before falling in love with charcuterie at Berkeley's Cafe Rouge under Marsha McBride. During a trip to Europe in 2001, he worked for several months under master Italian butcher Dario Cecchini, cementing his desire to open his own store selling high quality charcuterie using old world techniques combined with the amazing raw ingredients to be found in California. Taylor and Toponia live in Sonoma California with dogs, chickens and goats.
