The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home
- 01 Apr 2014
- Page Street Publishing
- 208 pages - 229 x 203 x 28mm
You haven’t become a true food-crafter until you’ve mastered the art of charcuterie. To be able to use all parts of an animal to prepare a mouth watering dish with deliciously unique flavours is a desired skill and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?
Jamie is the popular chef of Boston's Coppa and Toro, known for his exceptional charcuterie, a James Beard Foundation award finalist for Best Chef: Northeast, winner of the Cochon 555 nose-to-tail competition and Food & Wine Magazine’s People’s Choice for Best New Chef. He has also been featured in The Boston Globe, Wall Street Journal, Bon Appetit and Edible Boston.
The New Charcuterie Cookbook features over 100 recipes that appeal to professional chefs and home cooks alike. And with a wide variety of cured meat dishes to try–such as Bologna with Vietnamese Flavour, Cured Pork Loin Prosciutto-style and Whipped Pork Butter with Chestnut Honey–you’ll have a whole chopping block full of fun and different flavours to try that are distinctively Jamie’s.
Learn how to make incredible and different charcuterie with signature recipes from in-demand chef and James Beard Foundation award finalist Jamie Bissonnette.