These beautiful, well-tested, inspiring cookbooks by Western authors make wonderful presents on their own, but we’ve gone a step further. Each is paired with a related ingredient or tool, making an extra-thoughtful package
Can a cookbook be an act of generosity? Yes, in the case of In the Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods. The Fatted Calf’s two shops in the San Francisco Bay Area sell cured meats of unsurpassed deliciousness, and its owners have very thoroughly and enticingly created this invitation to pick up the cleaver and join them. The DIY butcher section is particularly well thought out and demystifying.
Gift to go with: A trio of salts used in charcuterie: fine-grained sea salt, coarse sea salt, and curing salt no. 1 (for bacon and ham, among other preserved meats)