#733 in Cookbooks, food & wine books
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Reddit mentions of In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]
Sentiment score: 3
Reddit mentions: 3
We found 3 Reddit mentions of In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]. Here are the top ones.
![In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]](https://m.media-amazon.com/images/I/51TO-pm5vOL._SL300_.jpg)
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| Release date | September 2013 |
My first pick always is the Marinski Books....
Charcutier. Salumiere. Wurstmeister - Francois Paul-Armand Vecchio
http://www.amazon.com/Charcut.../dp/0615720846/ref=sr_1_1...
The Marinski Books : http://www.amazon.com/.../e/B001JRXURI/ref=ntt_athr_dp_pel_1
In the Charcuterie from The Fatted Calf: http://www.amazon.com/.../dp/B00C0AO18U/ref=pd_sim_kstore_1
Pig Perfect - Peter Kaminski: http://www.amazon.com/Pig.../dp/1401300367/ref=sr_1_1...
Charcuterie and French Pork Cookery - Jane Grigson : http://www.amazon.com/Charcut.../dp/B004SHJJ44/ref=sr_1_6...
The Art of Charcuterie - John Kowalski: http://www.amazon.com/Art.../dp/0470197412/ref=sr_1_sc_1...
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates - John Kinsella & David T. Harvey: http://www.amazon.com/Profess.../dp/B0032UXZ4S/ref=sr_1_1...
Great Sausage Recipes and Meat Curing - Rytek Kutas : http://www.amazon.com/Great.../dp/0025668609/ref=sr_1_1...
Bruce Aidells's Complete Sausage Book: http://www.amazon.com/Bruce.../dp/B007WKE2J6/ref=sr_1_1...
Patés & Terrines: http://www.amazon.com/Pat%C3.../dp/0688038964/ref=sr_1_2...
Hank Shaws Page: http://www.amazon.com/Hank.../e/B004OBEILI/ref=sr_tc_2_0...
Ruhlman's Charcuterie is indispensible.
I'd also recommend Fatted Calf's In the Charcuterie.
Prague Powder. Basic pink curing salt.
Sausage stuffers can run $100-200, but the old fashioned type still works great for $35. Same goes for meat grinders. There are expensive electric grinders, but a decent manual grinder works just fine for $25. Of course, if he owns a Kitchenaid mixer, you can just get the grinding and stuffing attachments for that.
I'm reading a book right now on cured meats including how to make your own which was written buy the people at The Fatted Calf which is a great SF butcher that makes their own.
https://www.amazon.com/Charcuterie-Fatted-Making-Sausage-Confits-ebook/dp/B00C0AO18U/ref=sr_1_1?ie=UTF8&qid=1504125848&sr=8-1&keywords=charcuterie+fatted+calf