Jerky: The Fatted Calf's Guide to Preserving and Cooking With Your Favorite Dried Meaty Goods

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

Their debut cookbook, In the Charcuterie, was nominated for both IACP and James Beard awards. 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 b

Praise for In The Charcuterie: "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 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 Jardiniere and Mijita Cocina . The charcuterie recipes are outstanding, and Taylor and Toponia's clear instruction make the proces