In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods
Cover image from Google Books.
In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods appears in 2 award results across the awards we cover.
- Contributors
- Taylor Boetticher author
- Toponia Miller author
- First published
- 2013
- Original language
- English
Where to buy
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Award history
- Nominee · 2014
Single Subject (2014, James Beard Book Awards)
Original award wording: Nominee
Supporting source: The Complete 2014 JBF Award Nominees (official JBF stories page)
- Finalist · 2014
Single Subject (2014, IACP/Seagram Cookbook Awards)
Original award wording: Finalist
Supporting source: IACP Announces 2014 Food Writing Finalists (Eater)