Jerky
The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]
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…
$29.00
March 20, 2018
TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards, The Café at MOMA, and Café Rouge.
Jerky
Taylor Boetticher and Toponia Miller
In The Charcuterie
Taylor Boetticher and Toponia Miller
TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards, The Café at MOMA, and Café Rouge.
Jerky
Taylor Boetticher and Toponia Miller