For lovers of all things dry cured, charcuterie specialist Charles Wekselbaum has written an unconventional entry-level guide to the process. An award-winning chef and owner of Charlito’s Cocina, Wekselbaum draws on his Cuban-Jewish background and takes inspiration from 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 everything from sourcing your materials through plating your dish, this book allows home chefs of all levels to enjoy their own dry-cured delicacies without being intimidated.

Category: Meat & Cheese

Pages: 205

ISBN-10: 1-4549-1701-6

ISBN-13: 978-1-4549-1701-4

Weight: 2.31

Item Number: 7944

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