In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Cooking and preserving with meat has never been more exciting than in Taylor Boetticher's and Toponia Miller's newly released and much anticipated book. Both pragmatic and detailed, they take the mystery out of creating so many of the cured treats that we've all enjoyed...but have never had the courage to create ourselves. We found ourselves with a long 'gotta make this' list after reading through this book one evening. We started with the Lamb Rib Chops with Ras El Hanout... a choice we highly recommend!