In The Charcuterie by Taylor Boetticher and Toponia Miller

updated May 2, 2019
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(Image credit: Emma Christensen)

Thanks to this book, I have become slightly obsessed with the idea of making classic cassoulet for Christmas this year. Which means that I need to get cracking on the duck confit…er…now. Confit to rillettes, slow-cooked goat shoulder to smoked hot links — In The Charcuterie is full of projects big and small that will make you want to drop everything and start some charcuterie of your own.

1 / 5

Quick Facts

Who wrote it: Taylor Boetticher and Toponia Miller

Who published it: Ten Speed Press

Number of recipes: Over 125

Recipes for right now: Whole Duck Confit, Classic Cassoulet, Rare Roast Beef, Harissa-Marinated Lamb Kebabs, Rabbit Porchetta, Oaxacan-Style Chorizo, Pepperoni, Spiced Lamb Terrine, Cider-Brined Pork Porterhouse Chops, Brown Sugar-Cured Bacon

Other highlights: This is one of the most accessible books on charcuterie that I’ve come across. Not only are there detailed pictures to show exact butchery techniques and tricky preparations, but the recipes run the gamut from super-involved longterm projects to easy meals that you could make after a quick stop at the local butcher. I appreciate that the recipes for making your own bacon or confit or chorizo or [insert cured meat of choice here] are side-by-side with dishes that actually use them. This also gives me the choice of making my own or continuing with the recipe using something from the market — I like that I can choose my level of involvement.

This book really covers it all: sausages, pates, smoked meats, and confits, how to break down everything from ducks to goats, and plenty of preserved foods like sauerkraut and pickled onions to go alongside the meat main courses. The authors of this book are also the folks behind San Francisco’s The Fatted Calf, so they earned their charcuterie chops by way of daily practice and their recipes come customer-approved.

It’s also just a beautiful book! The photos are as engaging as they are educational. Steps are clearly laid out and easy to follow. The book also lays flat on the counter so you can reference it while your hands are busy.

Who would enjoy this book? If you’re curious about charcuterie or tackling a bit of butchery in your kitchen, then I think you’ll find this book to be a useful guide and companion. If you already have a few charcuterie and butchery books on your shelf, it’s worth taking a look at this one for the stellar recipes and to see all the ways they make use of every scrap of meat.

Find the book at your local library, independent bookstore, or Amazon: In The Charcuterie by Taylor Boetticher and Toponia Miller

Visit the author’s website: The Fatted Calf

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.