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- Make fresh sausages, bacons, and dry???cured meats
- Assemble a winning charcuterie board with the perfect bites
- Pair charcuterie with beer and wine
A guide to the art of sausage making and curing meats!
Charcuterie is one of humanity's oldest culinary arts, and it's gaining popularity again in our age of homemade everything. Now, the world of charcuterie is at your fingertips, even if you've never cooked a slice of bacon in your life. Charcuterie For Dummies will teach you everything you need to know to get started, from choosing and purchasing all the necessary gear, right up through creating exquisite charcuterie boards with wine and beer pairings that will wow your friends. And of course, you'll learn how to stay sanitary and safe through the whole process.
Inside...
- Choose the right equipment
- Find the best raw ingredients
- Prepare your workspace
- Make sausage, salami, and bacon
- Try your hand at prosciutto
- Build epic charcuterie boards
- Pair beer and wine with your meat
- No prior knowledge needed!
- Make fresh sausages, bacons, and dry???cured meats
- Assemble a winning charcuterie board with the perfect bites
- Pair charcuterie with beer and wine
A guide to the art of sausage making and curing meats!
Charcuterie is one of humanity's oldest culinary arts, and it's gaining popularity again in our age of homemade everything. Now, the world of charcuterie is at your fingertips, even if you've never cooked a slice of bacon in your life. Charcuterie For Dummies will teach you everything you need to know to get started, from choosing and purchasing all the necessary gear, right up through creating exquisite charcuterie boards with wine and beer pairings that will wow your friends. And of course, you'll learn how to stay sanitary and safe through the whole process.
Inside...
- Choose the right equipment
- Find the best raw ingredients
- Prepare your workspace
- Make sausage, salami, and bacon
- Try your hand at prosciutto
- Build epic charcuterie boards
- Pair beer and wine with your meat
- No prior knowledge needed!
Mark LaFay is the founder of Old Major Market, a virtual artisanal butcher shop in Indianapolis. He started in 2016 with a vision for a new way of retailing artisanal meats and provisions directly to consumers without a brick and mortar store. LaFay is a serial entrepreneur, butcher, certified sommelier, the Abe Frohman of Indianapolis, and the 2015 and 2017 Indiana State Fair Backyard BBQ Grand Champion.
Introduction 1
Part 1: Getting Started With Charcuterie 5
Chapter 1: Get the Gear 7
Chapter 2: Working with Potentially Hazardous Food 25
Chapter 3: Quality In, Quality Out 39
Part 2: Making Meat Treats 53
Chapter 4: Fresh and Dry-Cured Whole Muscles 55
Chapter 5: Grinding and Stuffing Sausage 81
Chapter 6: Getting Fresh with Sausages 101
Chapter 7: You Say Salami, I Say Salame 113
Part 3: Entertaining with Charcuterie 137
Chapter 8: Always the Entertainer 139
Chapter 9: Wine and Charcuterie 161
Chapter 10: Beer and Charcuterie 177
Part 4: The Part of Tens 187
Chapter 11: Ten Wines Under [...] to Impress Your Guests 189
Chapter 12: Ten Meats You Must Try 197
Index 209
| Erscheinungsjahr: | 2020 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Taschenbuch |
| Inhalt: | 240 S. |
| ISBN-13: | 9781119690788 |
| ISBN-10: | 1119690781 |
| Sprache: | Englisch |
| Herstellernummer: | 1W119690780 |
| Einband: | Kartoniert / Broschiert |
| Autor: | Lafay, Mark |
| Hersteller: | John Wiley & Sons Inc |
| Verantwortliche Person für die EU: | Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, product-safety@wiley.com |
| Maße: | 234 x 186 x 15 mm |
| Von/Mit: | Mark Lafay |
| Erscheinungsdatum: | 27.08.2020 |
| Gewicht: | 0,486 kg |
Mark LaFay is the founder of Old Major Market, a virtual artisanal butcher shop in Indianapolis. He started in 2016 with a vision for a new way of retailing artisanal meats and provisions directly to consumers without a brick and mortar store. LaFay is a serial entrepreneur, butcher, certified sommelier, the Abe Frohman of Indianapolis, and the 2015 and 2017 Indiana State Fair Backyard BBQ Grand Champion.
Introduction 1
Part 1: Getting Started With Charcuterie 5
Chapter 1: Get the Gear 7
Chapter 2: Working with Potentially Hazardous Food 25
Chapter 3: Quality In, Quality Out 39
Part 2: Making Meat Treats 53
Chapter 4: Fresh and Dry-Cured Whole Muscles 55
Chapter 5: Grinding and Stuffing Sausage 81
Chapter 6: Getting Fresh with Sausages 101
Chapter 7: You Say Salami, I Say Salame 113
Part 3: Entertaining with Charcuterie 137
Chapter 8: Always the Entertainer 139
Chapter 9: Wine and Charcuterie 161
Chapter 10: Beer and Charcuterie 177
Part 4: The Part of Tens 187
Chapter 11: Ten Wines Under [...] to Impress Your Guests 189
Chapter 12: Ten Meats You Must Try 197
Index 209
| Erscheinungsjahr: | 2020 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Taschenbuch |
| Inhalt: | 240 S. |
| ISBN-13: | 9781119690788 |
| ISBN-10: | 1119690781 |
| Sprache: | Englisch |
| Herstellernummer: | 1W119690780 |
| Einband: | Kartoniert / Broschiert |
| Autor: | Lafay, Mark |
| Hersteller: | John Wiley & Sons Inc |
| Verantwortliche Person für die EU: | Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, product-safety@wiley.com |
| Maße: | 234 x 186 x 15 mm |
| Von/Mit: | Mark Lafay |
| Erscheinungsdatum: | 27.08.2020 |
| Gewicht: | 0,486 kg |
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