9781524759025-1524759023-Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

ISBN-13: 9781524759025
ISBN-10: 1524759023
Edition: NO-VALUE
Author: Taylor Boetticher, Toponia Miller
Publication date: 2018
Publisher: Ten Speed Press
Format: Hardcover 128 pages
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Book details

ISBN-13: 9781524759025
ISBN-10: 1524759023
Edition: NO-VALUE
Author: Taylor Boetticher, Toponia Miller
Publication date: 2018
Publisher: Ten Speed Press
Format: Hardcover 128 pages

Summary

Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook] (ISBN-13: 9781524759025 and ISBN-10: 1524759023), written by authors Taylor Boetticher, Toponia Miller, was published by Ten Speed Press in 2018. With an overall rating of 3.8 stars, it's a notable title among other Canning & Preserving (Dehydrators, Kitchen Appliances, Paleo, Special Diet, High Protein) books. You can easily purchase or rent Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook] (Hardcover, Used) from BooksRun, along with many other new and used Canning & Preserving books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.79.

Description

IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes.

Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—The Art of Eating

Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.

Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.
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