Olympia Provisions

Cured Meats and Tales from an American Charcuterie: A Cookbook

Nonfiction, Food & Drink, Meats & Dairy, Meat, Canning & Preserving, International, USA
Cover of the book Olympia Provisions by Elias Cairo, Meredith Erickson, Potter/Ten Speed/Harmony/Rodale
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Author: Elias Cairo, Meredith Erickson ISBN: 9781607747024
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: October 27, 2015
Imprint: Ten Speed Press Language: English
Author: Elias Cairo, Meredith Erickson
ISBN: 9781607747024
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: October 27, 2015
Imprint: Ten Speed Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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