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  1. Forside
  2. Jerky

Jerky

- The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods
Af: Toponia Miller, Taylor Boetticher Engelsk Hardback

Jerky

- The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods
Af: Toponia Miller, Taylor Boetticher Engelsk Hardback
Tjek vores konkurrenters priser
IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes.
 
“Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—The Art of Eating
 
Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.
 
Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.
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Tjek vores konkurrenters priser
Normalpris
kr 231
Fragt: 39 kr
6 - 8 hverdage
20 kr
Pakkegebyr
God 4 anmeldelser på
Tjek vores konkurrenters priser
IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes.
 
“Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—The Art of Eating
 
Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.
 
Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.
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Produktdetaljer
Sprog: Engelsk
Sider: 128
ISBN-13: 9781524759025
Indbinding: Hardback
Udgave:
ISBN-10: 1524759023
Kategori: Forside
Udg. Dato: 20 mar 2018
Længde: 19mm
Bredde: 196mm
Højde: 234mm
Forlag: Random House USA Inc
Oplagsdato: 20 mar 2018
Forfatter(e): Toponia Miller, Taylor Boetticher
Forfatter(e) Toponia Miller, Taylor Boetticher

Kategori Forside

ISBN-13 9781524759025

Sprog Engelsk

Indbinding Hardback

Sider 128

Udgave

Længde 19mm

Bredde 196mm

Højde 234mm

Udg. Dato 20 mar 2018

Oplagsdato 20 mar 2018

Forlag Random House USA Inc

Kategori sammenhænge