I'm a former vegetarian, so this may seem like an odd cookbook to catch my attention, but I've become completely enamored with charcuterie over the past few years. It all started with a trip to France back in 2014 when I spent two weeks wandering the streets of Paris with my husband. I was in a food-lover's paradise and hardly a day went by when I didn't enjoy a fresh loaf of bread, a selection of meats, and a nice glass of wine.
Back in the States it's much more difficult to find high-quality charcuterie, but I'm glad to see that is slowly changing. I may have to make an hour round trip drive into Madison (Wisconsin) to get my fix, but we're fortunate to have several trailblazers in the field located in our area. Since procuring the items for my favorite mid-day meal isn't as easy as walking down the block I don't get my charcuterie fix very often; that's why this cookbook caught my attention. It's a step-by-step guide to making quality charcuterie at home by a leader in the field, Elias Cairo of Olympia Provisions (formerly Olympic Provisions.)
Cairo has teamed up with Meredith Erickson, co-author of Le Pigeon: Cooking at the Dirty Bird, to bring us a fabulous book that carnivores everywhere will enjoy. The passion he has for his craftcomes through loud and clear as he walks us through recipes such as Duck Confit and Rillettes, Capicola, Pancetta, Breakfast Sausage, and Salami Cotto. While many of these recipes take hours, if not days to complete, not to mention special ingredients that may be hard to procure, don't let that stop you from tackling the recipes in this book. Take Cairo's advice and start with the rillettes recipe in chapter one, all you need, in his words, are a knife, an oven, and a pan.
Where to Purchase
This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.
This book was sent to me for review by Ten Speed Press. As always, all opinions are my own.