Num Pages: 288 pages, 150 photos. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 211 x 288 x 28. Weight in Grams: 1274. . 2015. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory #
Synopsis: 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.
About the Author:
ELIAS CAIRO is a co-owner and the lead salumist at Portland, Oregon’s, Olympia Provisions, which he founded in 2009. Born in Salt Lake City to a Greek family who butchered lamb and goats utilizing Old World preparations and technique, Cairo started cooking at a young age in his father’s restaurants. He began a European apprenticeship in Switzerland at the age of twenty, where he learned classic butchery and charcuterie from renowned chef Annegret Schlumpf before moving to Portland to open Olympia Provisions.
MEREDITH ERICKSON has written for the New York Times, Elle, the National Post, Monocle, and Lucky Peach. She has also worked as an editor and production manager for various magazines, campaigns, and television programs, and was the editor of The Family Meal by Ferran Adria. She is co-author with David McMillan and Frédéric Morin of the James Beard–nominated book The Art of Living According to Joe Beef, as well as Le Pigeon with Gabriel Rucker. She lives in London.
Title: Olympia Provisions: Cured Meats and Tales ...
Publisher: Ten Speed Press
Book Condition: New
Book Description Ten Speed Press, Berkeley, 2015. Hardcover. Book Condition: Near Fine. First printing. First printing, 2015, hardcover with decorated paper boards, quarto, 281pp., illustrated in color. Book near fine with mild rubbing and edgewear to boards, binding tight, text clean and unmarked. No DJ. Bookseller Inventory # B38530
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Book Description Ten Speed Press, 2015. Softcover. Book Condition: Used: Very Good. Very good copy.Paperback Advanced Reading Copy. Paperback Plain cover pre-release first-edition. Artwork black and white, some artwork and images might be missing. Copy not final and there may be typos. Bookseller Inventory # OD2020632
Book Description Ten Speed Press, 2015. Softcover. Book Condition: Used: Very Good. Paperback Advanced Reading Copy. Paperback Plain cover pre-release first-edition. Artwork black and white, some artwork and images might be missing. Copy not final and there may be typos. Bookseller Inventory # 097624
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Book Description Random House USA Inc, 2015. HRD. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9781607747017