Cured Handcrafted charcuteria & more
Book - 2016
For lovers of all things dry cured, award-winning chef, owner of Charlito Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, Charlito includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more. He provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients. With information on everyth...ing from sourcing your materials through plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.
- Subjects
- Genres
- Cookbooks
- Published
-
New York :
Sterling Epicure
[2016]
- Language
- English
- Main Author
- Item Description
- Includes index.
- Physical Description
- 215 pages : illustrations (some color) ; 27 cm
- ISBN
- 9781454917014
- Foreword
- Introduction
- Dry-Curing Basics
- Tools of the Trade
- All About Fermentation
- Making a Fermentation Andior Drying Chamber
- Building a Modern Fermentation Chamber
- Building an Old-School Fermentation Chamber
- From Farm to Kitchen
- Building a Fantastic Charcuterie Board
- Sausage and Salami
- The Ultimate Charcuterie Board
- Meat: A Buyer's Guide
- Fresh Sausage
- Purist Sausage
- Longaniza Cubana
- Baby Eggplant
- Lap Cheong
- Mild Chorizo
- Pan con Chorizo
- Grilled Sausage Skewers
- Morcilla
- Dry-Cured Salamis
- Campo Seco
- Skillet Polenta
- Miniature Doughnuts
- Picadillo
- Hot Garlicky Rice
- Crispy Rice Pie
- Dry-Curing with Salt? How Does it Work?
- A Most Versatile Salt: Four-Spice
- A Spicy Salt: Chilies in Salt
- Dried Rosemary in Salt
- Three-Herb Salt
- Garlic, Juniper Berry, and Rosemary Salt
- Five-Spice Salt (with Six Spices)
- Three Ways to Cook a fresh Sausage without Drying it Out
- Poached, with a Twist
- Whole, Pan-Seared Sausage in a Cast-iron Skillet
- Sliced and Seared
- Lard
- Basic Lard
- Chorizos Preserved in Lard
- Flaky Tart Crust with Leaf Lard
- French Fries in Lard
- Warm Bread with Compound Lard
- Salami Picante
- Fresh Fettuccine
- Salami "Chips"
- Yeastless Focaccia
- Large Mild Chorizo
- Croquetas de Chorizo
- Paella
- Potaje
- Spanish Tortilla
- Slow Scrambled Eggs with Salami and Sage
- Salami with Hazelnuts and Bourbon
- Eastern-Style Salami
- Steamed Rice Cake
- Cerveza Seca
- Wild Mushroom Salami
- Earthenware-Baked White Beans
- Whole Muscle
- Building the Whole-Muscle Board
- Whole Muscle: A Buyer's Guide
- Lomo Embuchado
- Family-Style Noodles
- Prosclutto
- Prosciutto and Melon
- Breakfast Toast
- Bresaola
- Skillet Fritters
- Salt Pork
- Poached Sausage
- Lardo
- Quick Pâté
- Creatures of the Sea
- Building the Seafood Board
- Seafood a Buyers Guide
- Gravlox
- Chickpea Flatbread
- Mojama
- Cod-Lox
- Smoked Sable
- Botargo
- Crispy Rice Crepe
- Homemade Matzo
- Romanesco Broccoli
- One-Hour Cured-Fish Appetizer
- Dry-Cured Whole Octopus
- Panipuri
- Fruits and Vegetables
- Building the Vegetarian Board
- Fruits and Vegetables: A Buyer's Guide
- Dry-Cured Fruit and Vegetables
- Dry Fig "Salami"
- Queens County Market Sandwich
- Shortcut Gelato
- Dry Date "Salami"
- Fall Fruit "Salami"
- Dry Apricot "Salami"
- Salt-Cured Fruits and Vegetables
- Salted, Dried Persimmon Fruit
- Amaro-Soaked Salted Persimmon Preserves
- Fresh Figs
- Preserved Fig-Infused Whipped Cream
- Preserved Sweet Melon
- Preserved Lemons
- Salted Cucumbers
- Salted Beets
- Salted Tangerines
- Mostarda
- Flaky Breakfast Pastry
- Preserved Mushrooms
- Leaf Lard and Buttermilk Biscuits
- Yeasted Biscuits
- Chicory Salad
- Apricot Bruschetta
- Hangover-Curing Grilled Cheese
- Index
- Acknowledgments
- About the Author