The Art of Charcuterie
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.
an excellent starting point for learning about preserved meat It is most impressive! (CulinariaLibris.com, February 2011).
*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.
Formats for this Ebook
|Required Software||Any PDF Reader, Apple Preview|
|Supported Devices||Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.|
|# of Devices||Unlimited|
|Flowing Text / Pages||Pages|
- PDF | 400 pages
- The Culinary Institute of America (CIA)(Author) John Kowalski(Author)
- John Wiley & Sons; 1 edition (10 Dec. 2010)
- Food & Drink
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Marguerite Patten's Post-war Kitchen: Nostalgic Food and Facts from 1945-54: Nostalgic Food and Facts from 1945-1954