Pure Charcuterie: The Craft and Poetry of Curing Meats at Home by Meredith Leigh

Description: Pure Charcuterie by Meredith Leigh Create beautiful cured meats at home, revel in the delicious combination of craft and thrift, and discover creativity and empowerment through charcuterie practice. Meredith Leigh makes a case for meat preservation both as a means of artistic expression and flavorful eating, in a beautiful, accessible guide for the everyday cook. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description Salt, sausage, smoke -- the artistry of curing your own meats.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 ingredientsClear explanations of charcuterie techniqueCreative recipes balancing tradition and inventionSmoking meats and building your own smokerThe 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.Meredith Leigh has worked as a farmer, butcher, chef, teacher, nonprofit executive director, and writer, all in pursuit of sustainable food. She is also the author of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore. Back Cover Salt, sausage, smoke -- THE ARTISTRY OF CURING YOUR OWN MEATS I dont know of anyone that can make a description of making mortadella sound poetic, funny, emotionally engaging and most importantly, to the point. -- REY TAGLE, Instagram: @home_charcuterie This book will make you hungry. Itll make you dig out the meat grinder someone gave you years ago. Itll make you want to change the world. -- REBECCA MARTIN, Managing Editor, Mother Earth News 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. This book is 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. Pure Charcuterie is the book Ive been waiting my whole career for. ... this is a book for advanced professionals and unknowing beginners alike. -- JEREMY UMANKSY, Larder Master/Owner, Larder Delicatessen & Bakery MEREDITH LEIGH has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She is also the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore . Flap Salt, sausage, smoke -- THE ARTISTRY OF CURING YOUR OWN MEATS I dont know of anyone that can make a description of making mortadella sound poetic, funny, emotionally engaging and most importantly, to the point. -- REY TAGLE, Instagram: @home_charcuterie This book will make you hungry. Itll make you dig out the meat grinder someone gave you years ago. Itll make you want to change the world. -- REBECCA MARTIN, Managing Editor, Mother Earth News 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. This book is 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. Pure Charcuterie is the book Ive been waiting my whole career for. ... this is a book for advanced professionals and unknowing beginners alike. -- JEREMY UMANKSY, Larder Master/Owner, Larder Delicatessen & Bakery MEREDITH LEIGH has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She is also the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore . Author Biography 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. Table of Contents Introduction 1 On Intention Synergy Sourcing Safety / How It Works Equipment and Supplies 2 On Precision Sausage Primer Sausage Processing Apple Horseradish Sausage Miso & Pickled Ginger Sausage Rabbit Andouille Buttermilk Boudin Blanc 3 On Suspension The Terrine Chutney & Confit Terrine Pâté of Thirds Working (Wo)mans Lunchbox Pâté 60-20 Suspension Pâté Gratin Mortadella 4 On Wholeness Dry Curing Wet Muscle Curing Bacon Corned Beef & Beef Pastrami Lardo Tasso Ham Pork Shank Confit Coppa or Capicola Black Pepper Culatello 5 On Collaboration Fermented Dry Sausages Making a Charcuterie Cabinet Starter Cultures and Beneficial Molds Koji Charcuterie Growing Koji Chile, Mustard & Pickled Celery Salami Calabrese-Style Salami with Vanilla & Lardo Nduja Koji Venison Bresaola Five-Spice Koji Lomo 6 On Culmination Cooking Sausages Smoking Meat Building Your Own Cold Smoker Serving and Storing Charcuterie Additional Recipes Homemade Horseradish Homemade Miso Sauce Pickled Ginger Fermented Sweet Pepper Pickled Celery Leaves Fennel Pickles Candied Jalapeño Pepper Pimento Cheese Spread Resources Acknowledgments About the Author A Note About the Publisher Review Some cookbooks live on the coffee table. Others live in the kitchen, their stained pages a pragmatic guide to whats for dinner. Farmer, chef, teacher, mother, activist, and writer Meredith Leigh has penned a profound how-to thats equally at home in the larder or on the nightstand beside collections of verse by Tracy K. Smith and William Matthews. - Jason Tesauro, Esquire.com Promotional Create beautiful cured meats in your own kitchen Long Description 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. Review Quote Some cookbooks live on the coffee table. Others live in the kitchen, their stained pages a pragmatic guide to whats for dinner. Farmer, chef, teacher, mother, activist, and writer Meredith Leigh has penned a profound how-to thats equally at home in the larder or on the nightstand beside collections of verse by Tracy K. Smith and William Matthews. - Jason Tesauro, Esquire.com Promotional "Headline" Salt, sausage, smoke -- the artistry of curing your own meats Description for Reader 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. Competing Titles The Ethical Meat Handbook Meredith Leigh 9780865717923 24.95 New Society Publishers Nov. 2015 3000 River Cottage Curing and Smoking Handbook Steven Lamb 9781607747871 22.00 Ten Speed Press Apr 2015 3500 Dry Curing Pork Hector Kent 9781581572438 19.95 Countryman Press Nov. 2014 3000 Feature The author is a chef and farmer and the founder of Foothills Deli and Bakery, the former Executive Director of The Organic Growers School and the principal at Mereleigh Consulting She trained under Kari Underly, master butcher from Chicago Interest in charcuterie is on the rise worldwide with chefs developing their own unique recipes Cured meats arose out the need to preserve meat without refrigeration. Today it is trending as a foodie art form and gourmet menu item. This book celebrates the craft and thrift, discovery and empowerment, self-sufficiency and expression of making your own cured meat products. Accessible explanations of charcuterie techniques illustrated with helpful photos The over 18 recipes include: Fresh Sausage; Corned Beef Tongue; Pastrami; Fermented Sausages; Smoked meat and Mortadella Easy for home cooks with small kitchens Will appeal to those seeking traditional hobbies in the digital age New Society Publishers is committed to the highest environmental practices in the industry including: printing all their books in North America, on 100% post-consumer recycled FSC-certified paper, using vegetable-based, low-VOC inks; and offsetting their emissions to make all of their business operations carbon neutral and is proudly B Corp certified. Their books are so Green you could eat them! Description for Sales People The author is a chef and farmer and the founder of Foothills Deli and Bakery, the former Executive Director of The Organic Growers School and the principal at Mereleigh Consulting She trained under Kari Underly, master butcher from Chicago Interest in charcuterie is on the rise worldwide with chefs developing their own unique recipes Cured meats arose out the need to preserve meat without refrigeration. Today it is trending as a foodie art form and gourmet menu item. This book celebrates the craft and thrift, discovery and empowerment, self-sufficiency and expression of making your own cured meat products. Accessible explanations of charcuterie techniques illustrated with helpful photos The over 18 recipes include: Fresh Sausage; Corned Beef Tongue; Pastrami; Fermented Sausages; Smoked meat and Mortadella Easy for home cooks with small kitchens Will appeal to those seeking traditional hobbies in the digital age New Society Publishers is committed to the highest environmental practices in the industry including: printing all their books in North America, on 100% post-consumer recycled FSC-certified paper, using vegetable-based, low-VOC inks; and offsetting their emissions to make all of their business operations carbon neutral and is proudly B Corp certified. Their books are so Green you could eat them! Details ISBN0865718601 Publisher New Society Publishers ISBN-10 0865718601 ISBN-13 9780865718609 Format Paperback Imprint New Society Publishers Subtitle The Craft and Poetry of Curing Meats at Home Place of Publication Gabriola Island Country of Publication United States Pages 160 Year 2017 DEWEY 641.49 Author Meredith Leigh Short Title Pure Charcuterie Language English Series Number 4 UK Release Date 2017-11-06 Series Homegrown City Life Publication Date 2017-11-06 NZ Release Date 2017-11-06 US Release Date 2017-11-06 Illustrations 1 Plates, color Alternative 9781550926538 Audience General AU Release Date 2018-01-14 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:137706878;

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