Chefs shares tips on making cured meats

Making sausages, pates and cured meats at home can be tricky, but US chef Jamie Bissonnette in his debut book, The New Charcuterie Cookbook, shows their flavors are worth the time and effort.

Salumi, chorizos and other cured meats are fixtures at Bissonnette's three popular restaurants in Boston and New York. In May, he won a James Beard award as best US Northeast chef for his casual Italian restaurant Coppa in Boston. He also co-owns Spanish tapas-inspired Toro in Boston and another Toro in New York.

Bissonnette, 37, a former vegetarian, talks about the book, due in bookstores soon, and making cured meats at home.