Olympia Provisions: Cured Meats and Tales from an American Charcuterie
Olympic Provisions: Cured Meats and Tall Tales from an American Charcuterie by Meredith Erickson
English | 15 Nov. 2015 | ISBN: 1607747014 | 288 Pages | PDF/AZW3 (conv) | 61.42 MB
English | 15 Nov. 2015 | ISBN: 1607747014 | 288 Pages | PDF/AZW3 (conv) | 61.42 MB
A classic yet irreverent cookbook-slash-scrapbook featuring techniques, recipes, and essays about the history and personalities behind Portland's top-notch meat company and its American charcuterie.
Olympia Provisions is one of the driving forces behind the rise of Portland's food scene, and has been garnering praise–and patrons–from across the country. What began as Portland's first USDA-certified salumeria has grown into a mini-empire, encompassing two restaurants and a robustly expanding mail order business. In Olympia Provisions, the owners dive deep into their proudly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salumi, frankfurters, and more. The book also goes beyond recipes for cured meat, featuring an unexpected but inspiring story of the authors' travels in the Alps (and their discovery of that region's unique charcuterie), essays about the perfect wine lunch, and non-charcuterie recipes from Olympia Provisions' two restaurants.