Olympia Provisions
Cured Meats and Tales from an American Charcuterie [A Cookbook]
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3.5 • 2 Ratings
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- $4.99
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- $4.99
Publisher Description
A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand.
Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo’s proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions’ singular—and delicious—point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.
PUBLISHERS WEEKLY
This book by Cairo (cofounder of Portland, Ore.'s Olympia Provisions) and food writer Erickson celebrates the art of charcuterie in a way that translates from art to plate. The first section covers charcuterie theory and technique, and a second has specific recipes from the restaurants covered in the book. Chapters on p t , sausage, smoking, and curing help readers develop their meat preparation skills. The recipes include a bratwurst gravy for brunch, apple and kielbasa strata for lunch, and salty-sweet salami rolled in chocolate, nuts, and spices for dinner. Chorizo, pancetta, k sekrainer, and pork liver mousse are just some of the examples of the global flavors. With all the different styles of charcuterie then applied to different meals of the day, this book serves as a great basis for anyone interested in learning how the sausages are made and how to expand his or her meat palate.
