| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:356909469:3440 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:356909469:3440?format=raw |
LEADER: 03440cam a2200577 i 4500
001 842350513
003 OCoLC
005 20151005111954.0
008 130507s2013 caua 001 0 eng
010 $a2013011202
020 $a9781607743439 (hardback)
020 $a1607743434 (hardback)
035 $a842350513
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037 $aBRO-copy20130923-117
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050 00 $aTX612.M4$bB64 2013
082 00 $a641.3/6$223
092 $a641.36$bB6336i
100 1 $aBoetticher, Taylor,$eauthor.
245 10 $aIn the charcuterie :$bthe Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods /$cTaylor Boetticher and Toponia Miller ; photography by Alex Farnum.
250 $aFirst edition.
264 1 $aBerkeley :$bTen Speed Press,$c[2013]
300 $a342 pages :$bcolor illustrations ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $a"A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"--$cProvided by publisher.
650 0 $aMeat$xPreservation.
650 0 $aSausages.
650 0 $aCooking (Sausages)
650 0 $aCooking (Meat)
655 7 $aCookbooks.$2lcgft
700 1 $aMiller, Toponia,$eauthor.
700 1 $aFarnum, Alex,$d1979-
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