Mark Lafay

Charcuterie For Dummies (eBook, ePUB)

• Format: ePub

Produktbeschreibung

The world of charcuterie is at your fingertips Even if you've never cooked a slab of bacon in your life, you can prepare sausage and cured meats at home! In Charcuterie for Dummies, you'll learn everything you could possibly need to get started, from choosing the right gear and finding quality raw ingredients, all the way through taking your parties to the next level with epic charcuterie boards. Salami, bacon, prosciutto, and good-old-fashioned sausage are all on the menu with Charcuterie for Dummies. Author and meat master Mark LaFay will help you keep things safe and sanitary, equip you with some seriously awesome recipes, and teach you a thing or two about which beers and wines to serve up with your meat. Choose a chapter and get started! * Get started curing meats at home with the highest quality raw ingredients, equipment, and recipes * Make everything from sausage and bacon to prosciutto, salami, and more * Learn how to pair your homemade meats with jams, nuts, cheeses, and pickles for epic charcuterie boards * Take your new hobby to the next level with more advanced recipes and beverage pairings Whether you're a total beginner or coming in with some previous knowledge, Charcuterie for Dummies will unleash your culinary creativity!

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 240
• Erscheinungstermin: 14. Juli 2020
• Englisch
• ISBN-13: 9781119748700
• Artikelnr.: 59848484

Autorenporträt

Mark LaFay is the founder of Old Major Market, a virtual artisanal butcher shop in Indianapolis. He started in 2016 with a vision for a new way of retailing artisanal meats and provisions directly to consumers without a brick and mortar store. LaFay is a serial entrepreneur, butcher, certified sommelier, the Abe Frohman of Indianapolis, and the 2015 and 2017 Indiana State Fair Backyard BBQ Grand Champion.

Inhaltsangabe

Introduction 1
Part 1: Getting Started With Charcuterie 5
Chapter 1: Get the Gear 7
Chapter 2: Working with Potentially Hazardous Food 25
Chapter 3: Quality In, Quality Out 39
Part 2: Making Meat Treats 53
Chapter 4: Fresh and Dry-Cured Whole Muscles 55
Chapter 5: Grinding and Stuffing Sausage 81
Chapter 6: Getting Fresh with Sausages 101
Chapter 7: You Say Salami, I Say Salame 113
Part 3: Entertaining with Charcuterie 137
Chapter 8: Always the Entertainer 139
Chapter 9: Wine and Charcuterie 161
Chapter 10: Beer and Charcuterie 177
Part 4: The Part of Tens 187
Chapter 11: Ten Wines Under $25 to Impress Your Guests 189
Chapter 12: Ten Meats You Must Try 197
Index 209