| Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A Cookbook] Contributor(s): Cairo, Elias (Author), Erickson, Meredith (Author) |
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ISBN: 1607747014 ISBN-13: 9781607747017 Publisher: Ten Speed Press OUR PRICE: $36.00 Product Type: Hardcover Published: October 2015 |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Meat - Cooking | Methods - Canning & Preserving - Cooking | Regional & Ethnic - American - Northwestern States |
| Dewey: 641.66 |
| LCCN: 2015012027 |
| Physical Information: 1.1" H x 8.1" W x 11.5" (2.75 lbs) 288 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: A rigorous exploration of what American charcuterie is today from Portland's top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company's two restaurants, and essays revealing the history and personalities behind the brand. Portland's Olympia Provisions began as Oregon's first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, p t s, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo's proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions' singular--and delicious--point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be. |