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The Art of Charcuterie / Edition 1
     

The Art of Charcuterie / Edition 1

by The Culinary Institute of America (CIA), John Kowalski
 

ISBN-10: 0470197412

ISBN-13: 9780470197417

Pub. Date: 12/07/2010

Publisher: Wiley

A comprehensive, professional-level guide to the making of sausages and cured meats

The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner

Overview

A comprehensive, professional-level guide to the making of sausages and cured meats

The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, 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, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation.

  • Features thorough explanations of tools of the trade, kitchen equipment, and ingredients
  • Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them
  • Heavily illustrated with 200 full-color photographs, including techniques and finished items

The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.

Product Details

ISBN-13:
9780470197417
Publisher:
Wiley
Publication date:
12/07/2010
Pages:
400
Sales rank:
420,659
Product dimensions:
8.40(w) x 10.00(h) x 1.30(d)

Related Subjects

Table of Contents

Acknowledgments.

Introduction.

Chapter One: Equipment.

Chapter Two: Spices, Herbs, and Seasonings.

Chapter Three: Meats, Poultry, and Seafood.

Chapter Four: Sanitation.

Chapter Five: Curing and Brining.

Chapter Six: Smoking.

Chapter Seven: Forcemeats.

Chapter Eight: Sausages.

Chapter Nine: Condiments.

Resources.

Conversion Tables.

Glossary.

Subject Index.

Recipe Index.

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