JerkyTHE FATTED CALF’S GUIDE TO PRESERVING AND COOKING DRIED MEATY GOODS
TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford’s kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards, The Café at MOMA, and Café Rouge.
“If you love chopping, grinding, salting, stuffing, and curing–or anything deliciously handmade–then this is the book for you! Taylor and Toponia show you how to make a wide array of meaty goods, from simple gingery duck legs to a hunter-style sausage.” –April Bloomfield, chef/owner of the Spotted Pig, the Breslin, and the John Dory Oyster Bar, and author of A Girl and Her Pig
“This book is incredibly well written. The charcuterie recipes are outstanding, and Taylor and Toponia’s clear instruction make the process less intimidating and more accessible. The other recipes are very inspired–their diverse flavors and preparations will take you on a great little culinary odyssey.” –Traci Des Jardins, chef/owner of Jardinière and Mijita Cocina
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