Culture is defined as “the arts and other manifestations of human intellectual achievement regarded collectively,” and, whether you are aware of it or not, to some degree you a part of that collective. For the vast majority, being a part of it is either a passive affair or something so innate that it is done with no conscious thought given to the action. A tiny minority, though, digs deep and does something that contributes, whether they are aware of the contribution or not, to the collective we know as culture.
Taylor Boetticher and Toponia Miller’s contribution, other than the meat mecca that is the Fatted Calf Charcuterie, comes in the form of a book. This is not a gritty tell-all with an in depth look at love and loss within the context of a salumeria, this is a cookbook. Actually, it’s more than that. It’s a kitchen companion with tips on tools and how to use them properly, all within a very meaty context.
“In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods” was released yesterday at an elegant but still understated luncheon that took place at the Robert Sinskey Vinyard (RSV) up in the Napa Valley. The chefs at RSV took recipes from the new cookbook, which were then paired with a selection of RSV wines, and served up a lunch that was simply incredible. Think: Chicories with Almonds, Olives with Duck Gizzard Confit and Fig and Sausage Stuffed Quail with Quinoa Salad and Pinot-Soaked Currants. Tasty. Refined. Very wine country living.
Boetticher and Miller’s new book sets out to demystify butchery, raise the roast, and ultimately prepare you to make something truly amazing, whether it is for a special occasion or a Wednesday night dinner. To get your hands on this Ten Speed Press book, click here. The good folks at Amazon would be more than happy to send you one.