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The New Charcuterie Cookbook : Exceptional Cured Meats to Make and Serve at Home - Jamie Bissonnette

The New Charcuterie Cookbook

Exceptional Cured Meats to Make and Serve at Home


Published: 1st July 2014
In Stock. Ships in 1-2 business days from Australia
RRP $34.99
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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.



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Reviewed by 1 customer

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Self indulgent author and not worth the money.


from Darwin au

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      Jamie can take ordinary food, even odd bits, fifth quarter stuff (the pluck, the viscera, the nasty to some), and make angels weep. That's real cooking. And it's why this book belongs stained and used, torn and beaten in the kitchen of every human being who owns a cutting board. ANDREW ZIMMERN, television personality, chef and host of Bizarre Foods With Andrew Zimmern I've had many of Jamie's cured meats and they're like no other: flavors as deeply original and vivid as the chef himself. "The New Charcuterie Cookbook "is an easy, approachable and stylish handbook that makes any home cook an instant expert in the rewarding craft of curing. TED ALLEN, host of Chopped 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. DAVID CHANG, Momofuku"

      ISBN: 9781624140464
      ISBN-10: 1624140467
      Audience: General
      Format: Paperback
      Language: English
      Number Of Pages: 208
      Published: 1st July 2014
      Publisher: Page Street Publishing Co.
      Country of Publication: AU
      Dimensions (cm): 22.3 x 20.2  x 1.2
      Weight (kg): 0.56