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Jerky The Fatted Calfs Guide To Preserving And Cooking Dried Meaty Goods Taylor Boetticher Toponia Miller

SKU: BELL-10968480

$ 31.00 ~~$ 45.00~~ (-31%)

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Jerky The Fatted Calfs Guide To Preserving And Cooking Dried Meaty Goods Taylor Boetticher Toponia Miller instant download after payment.

Publisher: Ten Speed Press

File Extension: EPUB

File size: 4.16 MB

Author: Taylor Boetticher & Toponia Miller

ISBN: 9781524759025, 1524759023, B0738KC7VB

Language: English

Year: 2018

Product desciption

Jerky The Fatted Calfs Guide To Preserving And Cooking Dried Meaty Goods Taylor Boetticher Toponia Miller by Taylor Boetticher & Toponia Miller 9781524759025, 1524759023, B0738KC7VB instant download after payment.

Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.

Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.