Charcuterie For Dummies 1st Edition by Mark Lafay ISBN 1119690781 978-1119690788

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Product details:

ISBN 10: 1119690781 

ISBN 13: 978-1119690788

Author: Mark Lafay

The world of charcuterie is at your fingertips

Even if you’ve never cooked a slab of bacon in your life, you can prepare sausage and cured meats at home! In Charcuterie for Dummies, you’ll learn everything you could possibly need to get started, from choosing the right gear and finding quality raw ingredients, all the way through taking your parties to the next level with epic charcuterie boards.

Salami, bacon, prosciutto, and good-old-fashioned sausage are all on the menu with Charcuterie for Dummies. Author and meat master Mark LaFay will help you keep things safe and sanitary, equip you with some seriously awesome recipes, and teach you a thing or two about which beers and wines to serve up with your meat. Choose a chapter and get started!

• Get started curing meats at home with the highest quality raw ingredients, equipment, and recipes
• Make everything from sausage and bacon to prosciutto, salami, and more
• Learn how to pair your homemade meats with jams, nuts, cheeses, and pickles for epic charcuterie boards

• Take your new hobby to the next level with more advanced recipes and beverage pairings

Whether you’re a total beginner or coming in with some previous knowledge, Charcuterie for Dummies will unleash your culinary creativity!

 

Table of contents:

Part 1: Getting Started With Charcuterie
Chapter 1 Get the Gear
Chapter 2 Working with Potentially Hazardous Food
Chapter 3 Quality In, Quality Out

Part 2: Making Meat Treats
Chapter 4 Fresh and Dry-Cured Whole Muscles
Chapter 5 Grinding and Stuffing Sausage
Chapter 6 Getting Fresh with Sausages
Chapter 7 You Say Salami, I Say Salame

Part 3: Entertaining with Charcuterie
Chapter 8 Always the Entertainer
Chapter 9 Wine and Charcuterie
Chapter 10 Beer and Charcuterie

Part 4: The Part of Tens
Chapter 11 Ten Wines Under $25 to Impress Your Guests
Chapter 12 Ten Meats You Must Try

 

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Tags: Mark Lafay, Charcuterie For Dummies