Jerky

Jerky

The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods

by Toponia Miller and Taylor Boetticher

Hardback Publication Date: 20/03/2018

RRP  $39.99 $37.25
    Please Note: We will source your item through a special order.  Please allow up to 8-14 weeks for delivery.

A beautifully photographed cookbook dedicated to homemade jerky from the founders of San Francisco's Fatted Calf Charcuterie, with 40 easy-to-follow recipes perfect for home canners and preservers; hunters; followers of a Paleo, Keto, or high-protein diet; fans of dehydrators; or anyone looking to explore the centuries-old craft of drying meat.

From the IACP and James Beard Award-nominated authors of In the Charcuterie comes this concise guide to the art of making jerky at home. Approximately 40 recipes teach you how to make jerky and other dried meat dishes from a variety of proteins, including beef, pork, venison, and wild game. Clear step-by-step instructions plus beautiful and informative photographs show you how to butcher and season your meat, use a range of techniques and equipment, and even cook with your homemade jerky.

These globally inspired recipes pull from Italian, French, Vietnamese, and Mexican culinary traditions, making this the perfect book for the modern meat enthusiast.

ISBN:
9781524759025
9781524759025
Category:
Preserving & freezing
Format:
Hardback
Publication Date:
20-03-2018
Language:
English
Publisher:
Potter/Ten Speed/Harmony/Rodale
Country of origin:
United States
Pages:
128
Dimensions (mm):
235x195x18mm
Weight:
0.59kg
Toponia Miller

Toponia Millera and Taylor Boetticher  are the co-owners and co-founders of the Fatted Calf Charcuterie, which opened in 2003 and now has shops in Napa and San Francisco, a stall in the San Francisco Ferry Plaza Farmers' Market, and a mail-order store.

The couple has been featured in the New York Times, Food & Wine, and Saveur, where the Fatted Calf was included in the editors' annual list of their 100 favorite food items and trends. Their debut cookbook, In the Charcuterie, was nominated for both IACP and James Beard awards.

Taylor Boetticher

Taylor Boetticher and Toponia Miller are the co-owners and co-founders of the Fatted Calf Charcuterie, which opened in 2003 and now has shops in Napa and San Francisco, a stall in the San Francisco Ferry Plaza Farmers' Market, and a mail-order store.

The couple has been featured in the New York Times, Food & Wine, and Saveur, where the Fatted Calf was included in the editors' annual list of their 100 favorite food items and trends. Their debut cookbook, In the Charcuterie, was nominated for both IACP and James Beard awards.

We cannot guarantee that this item will arrive by Christmas as is a product that we obtain by special order.

Our US supplier has this title on order. You can place a backorder for this title now and we will ship it to you when it becomes available. 

While we are unable to provide a delivery estimate, most backorders will be delivered within 8-14 weeks. If we are informed by our supplier that the title is no longer available during this time, we will cancel and refund you for this item. Likewise, if no delivery estimate has been provided within 12 weeks, we will contact our supplier for an update. If there is still no delivery estimate we will then cancel the item and provided you with a refund.

If we are able to secure you a copy of the title, our supplier will send it to our Sydney warehouse. Once received we make sure it is in perfect condition and then send it to you via the Australia Post eParcel service, which includes online tracking. You will receive a shipping notice from us when this occurs.

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