The New Charcuterie Cookbook - Tapa blanda

"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" 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 "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 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" "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

You haven't become a true food-crafter until you've mastered the art of charcuterie. To be able to use all parts of an animal to prepare a mouth watering dish with deliciously unique flavours is a desired skill and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? Jamie is the popular chef of Boston's Coppa and Toro, known for his exceptional charcuterie, a James Beard Foundation award finalist for Best Chef: Northeast, winner of the Cochon 555 nose-to-tail competition and Food & Wine Magazine's People's Choice for Best New Chef. He has also been featured in The Boston Globe, Wall Street Journal, Bon Appetit and Edible Boston. The New Charcuterie Cookbook features over 100 recipes that appeal to professional chefs and home cooks alike. And with a wide variety of cured meat dishes to try-such as Bologna with Vietnamese Flavour, Cured Pork Loin Prosciutto-style and Whipped Pork Butter with Chestnut Honey - you'll have a whole chopping block full of fun and different flavours to try that are distinctively Jamie's.