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

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  • Format: Paperback
  • Copyright: 9/16/2014
  • Publisher: Page Street Publishing
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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.


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.

Author Biography

Jamie Bissonnette is the chef and owner of Boston’s popular restaurants Coppa and Toro. He is a James Beard Foundation award finalist for Best Chef: Northeast, winner of the Cochon 555 nose-to-tail competition and the Improper Bostonian named him "Rising Star Chef". Jamie has been featured in The Boston Globe, Wall Street Journal, Bon Appetit and Edible Boston. He was also awarded the first ever People’s Choice: Best New Chef award by Food & Wine Magazine. He is also opening a Toro in New York this year. Jamie currently resides in Boston, Massachusetts.

Andrew Zimmern is a television personality, chef and food writer. He is the co-creator and host of the Travel Channel’s Bizarre Foods with Andrew Zimmern and Andrew Zimmern’s Bizarre World.

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