| Introduction |
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1 | (4) |
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1 The Charcutier's Pantry |
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5 | (20) |
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11 | (4) |
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15 | (1) |
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16 | (2) |
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18 | (3) |
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The Charcutier's Wild Mushroom Duxelles |
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21 | (1) |
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22 | (3) |
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2 Provisioning The Larder |
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25 | (36) |
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33 | (1) |
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34 | (2) |
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Roasted Nettle Butter Chicken with Spring Vegetables |
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36 | (8) |
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44 | (1) |
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44 | (1) |
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Pork and Duck Noodle Soup Broth |
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45 | (1) |
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Crespelle and Chanterelle Mushrooms in Game Bird Broth |
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46 | (3) |
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Creamy Semolina with Roasted Chicken Broth, Greens, and Pecorino |
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49 | (4) |
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53 | (2) |
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55 | (2) |
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57 | (4) |
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61 | (98) |
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Gingery Braised Duck Legs |
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79 | (1) |
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Chopped Chicken Liver Crostini |
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80 | (3) |
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83 | (10) |
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93 | (16) |
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Five-Spice Baby Back Ribs |
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109 | (1) |
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Chermoula-Marinated Pork Chops |
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110 | (7) |
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117 | (2) |
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Fennel-Dusted Pork Shoulder Steaks |
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119 | (4) |
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123 | (3) |
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126 | (3) |
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129 | (14) |
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Lamb Rib Chops with Ras el Hanout |
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143 | (1) |
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144 | (7) |
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151 | (1) |
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152 | (2) |
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154 | (3) |
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157 | (2) |
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4 Skewered, Rolled, Tied & Stuffed |
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159 | (34) |
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Pork Brochettes with Herbes de Provence |
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161 | (2) |
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Harissa-Marinated Lamb Kebabs |
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163 | (2) |
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Marsha's Grilled Rabbit Spiedini with Chicories, Olives, and Almonds |
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165 | (7) |
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Pancetta-Wrapped Pork Tenderloin |
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172 | (3) |
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Pork Country Rib with Sherry, Garlic, Thyme, and Pimenton |
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175 | (2) |
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177 | (1) |
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178 | (3) |
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181 | (4) |
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Fig-and-Sausage Stuffed Quail |
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185 | (1) |
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Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts |
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186 | (3) |
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Wild Mushroom-Stuffed Pork Rib Roast |
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189 | (1) |
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Duck Stuffed with Farro, Figs, and Hazelnuts |
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190 | (3) |
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5 Sausage, Salami & Their Cousins |
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193 | (48) |
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203 | (1) |
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Duck and Lemongrass Sausage Patties |
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204 | (2) |
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206 | (1) |
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207 | (12) |
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219 | (1) |
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Blood Sausage with Caramelized Apples and Cognac |
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220 | (3) |
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223 | (1) |
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224 | (3) |
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227 | (1) |
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228 | (8) |
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236 | (1) |
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Saucisse Sec aux Herbes de Provence |
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237 | (1) |
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238 | (1) |
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239 | (2) |
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6 Pates: Potted Meats, Terrines & Loaves |
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241 | (36) |
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244 | (1) |
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245 | (3) |
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248 | (1) |
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249 | (5) |
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254 | (2) |
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256 | (3) |
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259 | (2) |
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Duck Terrine with Brandied Prunes |
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261 | (3) |
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Veal and Chicken Galantine |
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264 | (2) |
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266 | (5) |
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Duck Liver Mousse with Armagnac Cream |
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271 | (1) |
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Foie Gras Terrine with Madeira Gelee |
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272 | (3) |
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Foie Gras Torchon with Port and Quatre Epices |
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275 | (2) |
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277 | (32) |
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All-Purpose Poultry Brine |
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280 | (1) |
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281 | (1) |
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Cider-Brined Pork Porterhouse Chops |
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282 | (2) |
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284 | (1) |
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285 | (1) |
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286 | (1) |
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287 | (1) |
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288 | (2) |
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290 | (5) |
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295 | (2) |
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297 | (1) |
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298 | (2) |
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300 | (4) |
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304 | (3) |
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307 | (2) |
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309 | (19) |
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310 | (2) |
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312 | (1) |
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313 | (3) |
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Loulou's Garden Sweet-and-Savory Fruits |
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316 | (1) |
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317 | (1) |
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318 | (1) |
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319 | (1) |
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320 | (1) |
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321 | (1) |
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Black Coffee and Bourbon Barbecue Sauce |
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321 | (1) |
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322 | (1) |
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323 | (1) |
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323 | (1) |
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324 | (1) |
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325 | (2) |
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327 | (1) |
| Butcher Shop Lingo |
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328 | (3) |
| Sources |
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331 | (2) |
| Acknowledgments |
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333 | (1) |
| Measurement Conversion Charts |
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334 | (1) |
| Index |
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335 | |