NEW YORK (Reuters) – Making sausages, pates and cured meats at home can be tricky, but American 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 U.S. 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 who was born in Connecticut, spoke to Reuters about the book, which will be published later this month, and tips for making cured meats at home.