Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef.
Jamie Bissonnette is the chef and owner of Toro NYC, and Coppa and Toro Boston. He is a James Beard Foundation Best Chef North East nominee and winner of the Cochon 555 nose-to-tail competition. Jamie has been featured in The Boston Globe, Wall Street Journal and Bon Appetit. He was also awarded the People's Choice: Best New Chef award by Food & Wine Magazine. Jamie splits his time between Boston, Massachusetts and New York City.
"Jamie can take ordinary food, even odd bits, fifth quarter stuff (the pluck, the viscera, the nasty to some), and make angels weep. That's real cooking. And it's why this book belongs stained and used, torn and beaten in the kitchen of every human being who owns a cutting board." --ANDREW ZIMMERN, television personality, chef and host of Bizarre Foods With Andrew Zimmern "I've had many of Jamie's cured meats and they're like no other: flavors as deeply original and vivid as the chef himself. The New Charcuterie Cookbook is an easy, approachable and stylish handbook that makes any home cook an instant expert in the rewarding craft of curing." --TED ALLEN, host of Chopped "The world needs more bologna, and Jamie Bissonnette is the man for the job. Jamie is a chef's chef. He's dedicated to his craft, generous with his knowledge and cooks the food all of us want to eat. Plus, he's insanely creative with his charcuterie. I promise you won't get passed page ten of this book without your mouth watering." --DAVID CHANG, Momofuku
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