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Book Cover
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Author Bissonnette, Jamie, author.

Title The new charcuterie cookbook : exceptional cured meats to make and serve at home / Jamie Bissonnette, chef/owner of Toro NYC, Coppa and Toro Boston, winner of the James Beard Best Chef: Northeast award ; photography by Ken Goodman ; foreword by Andrew Zimmern.

Publication Info. Salem, MA : Page Street Publishing Co., 2014.
©2014

Copies

Location Call No. Status
 PAS Santa Catalina Branch Non-Fiction    641.36 BIS    DUE 08-17-20 Billed
Description 165 pages : color illustrations ; 23 cm
text txt rdacontent
still image sti rdacontent
unmediated n rdamedia
volume nc rdacarrier
Note Includes index.
Summary You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi, pâtés 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 Jamie's. Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.
Subject Meat -- Preservation.
Sausages.
Cooking (Sausages)
Cooking (Meat)
Genre/Form Cookbooks.
Added Author Goodman, Ken (Photographer) photographer.
Zimmern, Andrew, writer of foreword.
ISBN 9781624140464
1624140467
Standard No. 858306004273

 
    
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