Skip to main content alibris logo
The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home - Bissonnette, Jamie, and Zimmern, Andrew (Foreword by)
Filter Results
Item Condition
Seller Rating
Other Options
Change Currency

You haven't become a true food-crafter until you've mastered the art of charcuterie. To be able to use all parts of an animal to prepare a mouth watering dish with deliciously unique flavours is a desired skill and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? Jamie is the popular chef of Boston's Coppa and Toro, known for his exceptional charcuterie, a James Beard Foundation award finalist for Best Chef: Northeast, winner of the Cochon 555 nose-to-tail competition and Food & Wine Magazine's ...

loading
The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home 2014, Page Street Publishing, New York

ISBN-13: 9781624140464

Trade paperback