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Pure Charcuterie: The Craft and Poetry of Curing Meats at Home
Contributor(s): Leigh, Meredith (Author)
ISBN: 0865718601     ISBN-13: 9780865718609
Publisher: New Society Publishers
OUR PRICE:   $22.49  
Product Type: Paperback - Other Formats
Published: November 2017
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
Additional Information
BISAC Categories:
- Cooking | Specific Ingredients - Meat
- House & Home | Sustainable Living
- Cooking | Methods - Canning & Preserving
Dewey: 641.49
Series: Homegrown City Life
Physical Information: 0.5" H x 7.4" W x 8.9" (0.65 lbs) 160 pages
 
Descriptions, Reviews, Etc.
Publisher Description:

Create beautiful cured meats in your own kitchen

Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home.

Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including:

  • sourcing ingredients
  • clear explanations of charcuterie technique
  • creative recipes balancing tradition and invention
  • smoking meats and building your own smoker

The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike -- and any home artisan.

Contributor Bio(s): Leigh, Meredith: - Over the past 15 years, Meredith Leigh has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She has developed a farmer co-op, founded and catalyzed non-profit ventures, grown vegetables, flowers, and meats, owned and managed a retail butcher shop and restaurant, and more. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore.