About this item
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. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf.In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between.
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.
