The New Charcuterie Cookbook
Jamie Bissonnette • 2014 • Page Street Publishing Co.
- Author
- Jamie Bissonnette
- First published
- 2014
- Publisher
- Page Street Publishing Co.
- Genres
- Cookbook
- Subjects
- Cooking (Meat) · Cooking (Sausages) · Sausages · Meat
- ISBN
- 9781624140464
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Where it came from
The New Charcuterie Cookbook was published in 2014 by Page Street Publishing Co. during a period of rising interest in nose-to-tail cooking and home-based artisan butchery. Jamie Bissonnette, a James Beard Award-winning chef known for his work at Boston's Coppa and Toro, intended the book to demystify traditional charcuterie techniques for the home cook. By focusing on accessible recipes that do not require industrial equipment, Bissonnette bridged the gap between professional culinary practice and domestic preparation.
The design of the book prioritizes clarity and instruction, featuring step-by-step photography that guides the reader through complex processes like curing, smoking, and sausage making. The work was generally well-received by the culinary community for its pragmatic approach, moving away from intimidating historical texts to provide a contemporary, technique-focused manual. It remains a foundational resource for home enthusiasts looking to refine their skills in meat preservation and charcuterie composition.
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About The New Charcuterie Cookbook
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