{"title":"Meat, Poultry and Game","description":null,"products":[{"product_id":"jerky-the-fatted-calf-s-guide-to-preserving-and-cooking-drie-9781524759025b","title":"Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods","description":"\u003cb\u003eIACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“\u003ci\u003eJerky\u003c\/i\u003e, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—\u003ci\u003eThe Art of Eating\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003eTaylor Boetticher and Toponia Miller, James Beard Award–nominated authors of \u003ci\u003eIn the Charcuterie\u003c\/i\u003e and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. 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