The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home [NOOK Book]

Overview


James Beard Best Chef Award Winner

Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef

You haven’t become a true food-crafter until you’ve mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?

The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. ...

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The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home

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Available for Pre-Order
This item will be available on September 16, 2014.
NOOK Book (eBook)
$9.99
BN.com price

Overview


James Beard Best Chef Award Winner

Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef

You haven’t become a true food-crafter until you’ve mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?

The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you’ll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie’s.  

Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.

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Editorial Reviews

EBOOK COMMENTARY

"Jamie can take ordinary food--even odd bits, fifth quarter stuff, the pluck, the viscera, the nasty to some--and make angels weep. That's real cooking. And it's why this book belongs stained and used, torn and beaten in the kitchen of every human being who owns a cutting board." --Andrew Zimmern, television personality, chef and host of Bizarre Foods With Andrew Zimmern
From the Publisher

"Jamie can take ordinary food, even odd bits, fifth quarter stuff (the pluck, the viscera, the nasty to some), and make angels weep. That’s real cooking. And it’s why this book belongs stained and used, torn and beaten in the kitchen of every human being who owns a cutting board."

—ANDREW ZIMMERN, television personality, chef and host of Bizarre Foods With Andrew Zimmern

"I’ve had many of Jamie’s cured meats and they’re like no other: flavors as deeply original and vivid as the chef himself. The New Charcuterie Cookbook is an easy, approachable and stylish handbook that makes any home cook an instant expert in the rewarding craft of curing."

—TED ALLEN, host of Chopped

"The world needs more bologna, and Jamie Bissonnette is the man for the job. Jamie is a chef’s chef. He’s dedicated to his craft, generous with his knowledge and cooks the food all of us want to eat. Plus, he’s insanely creative with his charcuterie. I promise you won’t get passed page ten of this book without your mouth watering."

—DAVID CHANG, Momofuku

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Product Details

  • ISBN-13: 9781624140471
  • Publisher: Page Street Publishing
  • Publication date: 9/16/2014
  • Sold by: Macmillan
  • Format: eBook
  • Pages: 176
  • Sales rank: 570,029
  • File size: 35 MB
  • Note: This product may take a few minutes to download.

Meet the Author


JAMIE BISSONNETTE is the chef and owner of Toro NYC, and Coppa and Toro Boston. He is a James Beard Foundation Best Chef Northeast award winner and winner of the Cochon 555 nose-to-tail competition. Jamie has been featured in The Boston Globe, The Wall Street Journal and Bon Appetit. He was also awarded the People’s Choice: Best New Chef award by Food & Wine magazine. Jamie splits his time between Boston, Massachusetts and New York City.

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