The Fatted Calf Charcuterie Cookbook, Signed
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The essential meat-lover's tome.
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.
This cookbook captures the spirit of the modern craft charcuterie movement, and utilizes the experience of one of the most well-loved and highly-regarded charcuterie shops: the San Francisco Bay Area’s Fatted Calf. Co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook–from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat.
Comes with signed bookplate.
Photography by Mark Weinberg
Details & Materials -
Meet the Maker
A Similar Style
Our Tips & Stories
How we'd use this beauty in our own homes.
From Yogurt, her little cookbook packed with big flavors.
It’s loaded with chocolate and rosemary—but no butter.
Save yourself some scrubbing and transform brown bits into silky sauce.