Olympia Provisions is an American charcuterie textbook/cookbook. It is filled with very basic to very advanced meats. It is a good book to start out with for those interested in preservation at home. It is split between their salumeria and their restaurants. It is a large heavy book with beautiful photography.
I wasn’t quite sure what to expect from the book when I selected it. They split the charcuterie into six sections and the restaurant recipes into four.
In the charcuterie section there are:
Slow cooked meats
Pate and Forcemeat
Dry cured meats
Fermented dry cured meats
There are a lot of details in these recipes. I’m sure that they spent a considerable amount of time preparing them, not wanting to miss anything. With the proper equipment you could easily make any of their recipes with as detailed as they are.
There is a nice selection of recipes in the restaurant portion. Most featuring some type of meat. This is definitely not for vegetarians. It really is a great book that I can’t wait to spend some serious time with.
I received this book in exchange for an honest review from the Blogging for books program.