Meredith Leigh

Pure Charcuterie (eBook, ePUB)

The Craft and Poetry of Curing Meats at Home

• Format: ePub

Produktbeschreibung

Salt, sausage, smoke - THE ARTISTRY OF CURING YOUR OWN MEATS

I don't know of anyone that can make a description of making mortadella sound poetic, funny, emotionally engaging and most importantly, to the point. - REY TAGLE, Instagram: @home_charcuterie

This book will make you hungry. It'll make you dig out the meat grinder someone gave you years ago. It'll make you want to change the world. - REBECCA MARTIN, Managing Editor, Mother Earth News

CHARCUTERIE is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home.

Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including:

• sourcing ingredients
• clear explanations of charcuterie technique
• creative recipes balancing tradition and invention
• smoking meats and building your own smoker.

This book is an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike - and any home artisan.

Pure Charcuterie is the book I've been waiting my whole career for. ... this is a book for advanced professionals and unknowing beginners alike. - JEREMY UMANKSY, Larder Master/Owner, Larder Delicatessen & Bakery

MEREDITH LEIGH has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She is also the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore .

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Produktdetails

• Verlag: New Society Publishers
• Seitenzahl: 160
• Altersempfehlung: ab 16 Jahre
• Erscheinungstermin: 6. November 2017
• Englisch
• ISBN-13: 9781771422482
• Artikelnr.: 49945927

Autorenporträt

Over the past 15 years, Meredith Leigh has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She has developed a farmer co-op, founded and catalyzed non-profit ventures, grown vegetables, flowers, and meats, owned and managed a retail butcher shop and restaurant, and more. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore.

Inhaltsangabe

Introduction
1 On Intention
Synergy
Sourcing
Safety / How It Works
Equipment and Supplies
2 On Precision
Sausage Primer
Sausage Processing
Apple Horseradish Sausage
Miso & Pickled Ginger Sausage
Rabbit Andouille
Buttermilk Boudin Blanc
3 On Suspension
The Terrine
Chutney & Confit Terrine
Pâté of Thirds
Working (Wo)man's Lunchbox Pâté
60-20 Suspension
Pâté Gratin
Mortadella
4 On Wholeness
Dry Curing
Wet Muscle Curing
Bacon
Corned Beef & Beef Pastrami
Lardo
Tasso Ham
Pork Shank Confit
Coppa or Capicola
Black Pepper Culatello
5 On Collaboration
Fermented Dry Sausages
Making a Charcuterie Cabinet
Starter Cultures and Beneficial Molds
Koji Charcuterie
Growing Koji
Chile, Mustard & Pickled Celery Salami
Calabrese-Style Salami with Vanilla & Lardo
Nduja
Koji Venison Bresaola
Five-Spice Koji Lomo
6 On Culmination
Cooking Sausages
Smoking Meat
Building Your Own Cold Smoker
Serving and Storing Charcuterie
Additional Recipes
Homemade Horseradish
Homemade Miso Sauce
Pickled Ginger
Fermented Sweet Pepper
Pickled Celery Leaves
Fennel Pickles
Candied Jalapeño Pepper
Pimento Cheese Spread
Resources
Acknowledgments
About the Author
A Note About the Publisher