Saucisson Sec
Image: A classic, easy-to-make dry-cured sausage in the French tradition, from The New Charcuterie Cookbook by Jamie Bissonnette.
View ArticleReview: The New Charcuterie Cookbook
Image: Despite a wealth of charcuterie cookbooks out there, there's still room for innovation. Chef Jamie Bissonnette takes on the classics, and then spins them out in new and unexpected directions.
View ArticleVietnamese Bologna
Image: Charcuterie master Jamie Bissonnette of Toro and Coppa infuses classic Vietnamese flavors such as fish sauce, palm sugar and Thai bird chiles to Italian bologna. The result is a spicy, salty...
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