Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats
| Author | : | |
| Rating | : | 4.56 (727 Votes) |
| Asin | : | B06ZZH45Q4 |
| Format Type | : | |
| Number of Pages | : | 380 Pages |
| Publish Date | : | 2016-06-03 |
| Language | : | English |
DESCRIPTION:
Andouille. From country ham to coppa, bacon to bresaolaProsciutto. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants.In Salted and Cured, author Jeffrey P. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, indu
He was cofounder and principal consultant at the Vermont Institute for Artisan Cheese at the University of Vermont. His book The Atlas of American Artisan Cheese (Chelsea Green, 2007) was the first comprehensive survey of small-scale producers. He teaches the history and culture of food at the New England Culinary Institute, is a visiting professor at the University of Gastronomic Science, provides consulti
Part history, part travelogue, Salted and Cured documents how farmers, butchers, and chefs nurture each other in the production of high-quality, sustainably sourced preserved meats in a variety of cultural and regional traditions. Jeffrey P. At its best, our culture takes the old and delicious and generates innovative, bold, and delectable formats. Jeff Roberts weaves together the stories of so many local and regional producers inspired by so many varied traditions that what emerges from the pages is a picture that is uniquely American. Foreword Reviews-"The wave of interest in artisanal and fermented foods has made locally crafted cheeses, beers, and pickles a hot commodity at restaurants and farm