The New Charcuterie Cookbook, , attacks these complex recipes for two reasons: first, we should eat these things because they utilize parts of animals we’d often otherwise throw away, and doing so sucks for everyone; second, we should cook those ears and heads and tails and hooves with these recipes because Jamie promises to make those things taste delicious. And, yes, we can trust him in making sure they do.
The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you ll have a whole chopping block full of fun and different flavors to try that are distinctively Jamies.
(This title is available on demand : expected date of dispatch will be 4-7 working days once ordered)|
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.
There have been dozens of books on food style and entertaining this year. Many are huge, handsome, and expensive, with beautiful color photos. One of the most creative, also of normal size, is ''The Soho Charcuterie Cookbook: Fabulous Food for Entertaining,'' by Francine Scherer and Madeline Poley (William Morrow, $17.50).
Jamie Bissonnette, the recent recipient of a for Best Chef Northeast, is now coming out with his own cookbook dedicated to the art of charcuterie. Published by Page Street Publishing, The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home includes over 100 recipes covering everything from preserving and processing meat to creating ham, sausages, salami, pastrami, pates, and confit, using all parts of the animal. Tentatively set for release on August 26, the book spans material Bissonnnette has been developing since graduating from The Art Institute of Fort Lauderdale 19 years ago.