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, 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 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.
About the Author
Jamie Bissonnette is the chef and owner of Toro NYC, and Coppa and Toro Boston. He is a James Beard Foundation Best Chef North East nominee and winner of the Cochon 555 nose-to-tail competition. Jamie has been featured in The Boston Globe, Wall Street Journal and Bon Appetit. He was also awarded the People's Choice: Best New Chef award by Food & Wine Magazine. Jamie splits his time between Boston, Massachusetts and New York City.
The world needs more bologna, and Jamie Bissonnette is the man for the job. Jamie is a chef's chef. He's dedicated to his craft, generous with his knowledge and cooks the food all of us want to eat. Plus, he's insanely creative with his charcuterie. I promise you won't get passed page ten of this book without your mouth watering.
Number Of Pages: 208
Published: 1st July 2014
Country of Publication: AU
Dimensions (cm): 22.3 x 20.2 x 1.2
Weight (kg): 0.55