Olympia Provisions Cured Meats and Tall Tales from an American Charcuterie

A rigorous exploration of what American charcuterie is today from Portland's top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company's two restaurants, and essays revealing the history and personalities behind the brand. Portland's Olympia Provisions began as Oregon's first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo's proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions' singular-and delicious-point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.

ISBN:	9781607747017
Publisher:	Clarkson Potter/Ten Speed
Imprint:	Ten Speed Press
Published date:	03 Nov 2015
DEWEY:	641.66
DEWEY edition:	23
Language:	English
Weight:	1264g
Height:	211mm
Width:	288mm
Spine width:	28mm

Write a review

Your Name:

Your Review: Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: