Tag: charcuterie

A Cookbook Map Reveals What’s Hot In American Regional Cuisine

A Cookbook Map Reveals What’s Hot In American Regional Cuisine

| April 29, 2014 | 0 Comments

Amazon Books has curated an interactive map that shows who’s invigorating regional cooking. And there are some surprises: Texas is moving beyond barbecue, while charcuterie is cool in California.

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The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

| September 18, 2013 | 0 Comments

Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.’s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB’s Kate Williams to talk the ins-and-outs of butchery and book publication.

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Pig + Woman + Knife: Butchery with Bailie at Fatted Calf

Pig + Woman + Knife: Butchery with Bailie at Fatted Calf

| August 15, 2013 | 0 Comments

Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.

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No More Smuggling: Many Cured Italian Meats Coming To America

No More Smuggling: Many Cured Italian Meats Coming To America

| May 16, 2013 | 0 Comments

Culatello. Capocollo. Sopressata. It will soon be legal to import a whole new world of Italian cured pork products, thanks to the USDA’s decision to end a decades-long ban. Every Italian region and province, and even many towns have their own distinctive salumi.

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Q&A with Peter Temkin, In-House Charcutier for Show Dogs

Q&A with Peter Temkin, In-House Charcutier for Show Dogs

| December 27, 2011 | 0 Comments

Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso.

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Charcutepalooza: Chorizo Breakfast Sausage

Charcutepalooza: Chorizo Breakfast Sausage

| May 15, 2011 | 0 Comments

Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don’t even need a meat grinder.

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Cochon Butcher, New Orleans

Cochon Butcher, New Orleans

| January 5, 2011 | 0 Comments

New Orleans takes its swine seriously. Lunch at Cochon Butcher means no shortage of homemade charcuterie and specialty meats, from a classic Muffaletta, to a Pulled BBQ Pork stunner, to Bacon Pralines.

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Salumi Stars at Bar Bambino

Salumi Stars at Bar Bambino

| July 14, 2007 | 1 Comment

The thing that struck me speechless was the salumi. I know what you’re thinking. “Salumi?” you’re thinking. “That is so, like, 2006.” Maybe. But when it’s as good as it is at Bar Bambino, it never goes out of style. The small salumi plate ($9.50) was the first thing my boyfriend and I settled on […]

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