In Stock

In Stock: 1

Cover Type: Hardcover
Book Condition: As New
Jacket Condition: As New
Publisher: John Wiley And Sons Inc
Publisher Place: New York
Publisher Year: 2011
Edition: First Edition

Description: 388 pages. Book and Jacket appear to have hardly been read and are both in As new condition throughout.

Publishers Description: A comprehensive, professional-level guide to the making of sausages and cured meatsThe art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. P¢ts, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, p¢ts, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation.Features thorough explanations of tools of the trade, kitchen equipment, and ingredientsIncludes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare themHeavily illustrated with 200 full-color photographs, including techniques and finished itemsThe Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.

ISBN: 9780470197417


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