Friday, September 13, 2013


In The Charcuterie

There are few joys in life greater than preparing delicious preserved meats for fishing excursions— and it's with that pleasure in mind that we present to you In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods ($24). With 125 recipes for preparing meats, brought to you by the proprietors of San Francisco's legendary charcuterie, The Fatted Calf, you'll be able to make some of our Bear and Coach's favorites (and probably some things you've Stew's never heard of) right in Curly's kitchen. The book will walk you through everything from preparing Curly's kitchen, to selecting the right cuts, to the basics of butchering, to salting, curing, brining, stuffing, and much more.

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