Olympia Provisions: Cured Meats and Tales from an American Charcuterie

Cairo, Elias, Erickson, Meredith

Published by Ten Speed Press
ISBN 10: 1607747014 / ISBN 13: 9781607747017
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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 #

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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.

Product Description: 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.

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Title: Olympia Provisions: Cured Meats and Tales ...
Publisher: Ten Speed Press
Book Condition: New

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