Chef Jamie Bissonnette Launches The New Charcuterie Cookbook

James Beard Award-Winning Chef of Toro and Coppa Releases First Cookbook.

BOSTON, MA – James Beard Award-winning chef Jamie Bissonnette of Boston’s Toro and Coppa and the recently opened Toro in New York, launches his debut cookbook – The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home [Page Street Publishing, August 2014, $21.99 US], featuring a foreword by Andrew Zimmern.

The book celebrates charcuterie in all its forms, preserving and processing meat to create ham, sausages, salami, pastrami, pates, and confit, using all parts of the animal. Bissonnette shares his knowledge of how to prepare these cured meats at home, adding a level of accessibility to a seemingly daunting task.

The New Charcuterie Cookbook provides over 100 recipes, as well as the step-by-step and information on ingredients, geared towards both professional chefs and home cooks alike.

Sections in the book cover Cooked Charcuterie, Offal, Cold Cuts, Cured, and Confit, among others, and features recipes like:

• Lemongrass and Green Curry Sausages
• Cured Pork Loin Prosciutto-style
• Whipped Pork Butter with Chestnut Honey
• Pork Roll, A New Jersey Classic
• Rabbit Mortadella
• Foie Gras Sausage
• Lobster and Sweetbread Terrine

Bissonnette makes this age-old cooking technique accessible, fun, and flavorful: “You can teach anybody how to roast a chicken or sauté a piece of trout,” says Bissonnette, “but it takes a lot more finesse to take something different and make it delicious. I get satisfaction cooking the kinds of things that other people might not, and to using all parts of an animal. To me, this is the essence of being a chef.”

About the Author:

Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, and Toro, the Barcelona-style tapas bar. In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City, and received rave reviews from outlets like The New York Times and New York Magazine. Bissonnette is a winner of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine, and in May 2014, was honored with the James Beard Foundation award for Best Chef: Northeast.

THE NEW CHARCUTERIE COOKBOOK
Exceptional Cured Meats to Make and Serve at Home
by Jamie Bissonnette
August 2014 / Page Street Publishing
$21.99 US; Paperback
ISBN: 9-781-62414-046-4
Ebook also available.