Picture 1 of 2

Stock photo

Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A - Picture 1 of 2

Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A - Picture 2 of 2

Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A Cookbook] by Meredith Erickson, Elias Cairo (Hardcover, 2015)

bestpriceworldwide (8835)

96.8% positive Feedback

Price:

£26.35

Free postage

Estimated delivery Fri, 4 Jul - Mon, 21 Jul

Returns:

60 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.

Condition:

New

Part 1: OP Charcuterie 10. 50 Pork Liver Mousse. 27 Pork Rillettes and Rillons. 31 Duck Confit and Rillettes. 47 Pheasant and Prune Pâté. 56 Rabbit, Apricot, and Tarragon Pâté. Part 2: The Restaurants and Their Recipes 188.

About this product

Product Information

A classy 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 praiseuand patronsufrom 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, pOtUs, 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.