Pure Charcuterie: The Craft and Poetry of Curing Meats at Home

• The author is a chef and farmer and the founder of Foothills Deli and Bakery, the former Executive Director of The Organic Growers School and the principal at Mereleigh Consulting • She trained under Kari Underly, master butcher from Chicago • Interest in charcuterie is on the rise worldwide with chefs developing their own unique recipes • Cured meats arose out the need to preserve meat without refrigeration. Today it is trending as a foodie art form and gourmet menu item. • This book celebrates the craft and thrift, discovery and empowerment, self-sufficiency and expression of making your own cured meat products. • Accessible explanations of charcuterie techniques illustrated with helpful photos • The over 18 recipes include: Fresh Sausage; Corned Beef Tongue; Pastrami; Fermented Sausages; Smoked meat and Mortadella • Easy for home cooks with small kitchens • Will appeal to those seeking traditional hobbies in the digital age • New Society Publishers is committed to the highest environmental practices in the industry including: printing all their books in North America, on 100% post-consumer recycled FSC-certified paper, using vegetable-based, low-VOC inks; and offsetting their emissions to make all of their business operations carbon neutral and is proudly B Corp certified. Their books are so Green you could eat them!

© 2017 New Society Publishers (E-bog): 9781771422482

Release date

E-bog: 6. november 2017