Olympia Provisions

August 3, 2015
This book by Cairo (cofounder of Portland, Ore.’s Olympia Provisions) and food writer Erickson celebrates the art of charcuterie in a way that translates from art to plate. The first section covers charcuterie theory and technique, and a second has specific recipes from the restaurants covered in the book. Chapters on pâté, sausage, smoking, and curing help readers develop their meat preparation skills. The recipes include a bratwurst gravy for brunch, apple and kielbasa strata for lunch, and salty-sweet salami rolled in chocolate, nuts, and spices for dinner. Chorizo, pancetta, käsekrainer, and pork liver mousse are just some of the examples of the global flavors. With all the different styles of charcuterie then applied to different meals of the day, this book serves as a great basis for anyone interested in learning how the sausages are made and how to expand his or her meat palate.

October 1, 2015

Olympia Provisions (OP) is two restaurants and a charcuterie business in Portland, OR. Coauthor Cairo is OP's cofounder, a co-owner, and the head salumist. With cookbook author Erickson (Le Pigeon), Cairo's translated his love for the art and science of charcuterie into a highly informative, readable guide. Meticulous, step-by-step instructions for all manner of meat--pates, sausages, the OP Slim Jim, salamis--are accompanied by serving suggestions that highlight the nuanced flavors of the finished products. The recipes from both restaurants, including such dishes as eggs Benedict, sauerkraut, salads, and even two vegetarian sandwiches, are creative yet accessible. Additionally, wine pairings throughout give the book appeal beyond meat preparation. VERDICT Intrepid home cooks will find new challenges in charcuterie; experienced cooks will discover inspiration.--Meagan Storey, Virginia Beach

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