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The Art of Charcuterie

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    Available in PDF - DJVU Format | The Art of Charcuterie.pdf | Language: ENGLISH
    The Culinary Institute of America (CIA)(Author) John Kowalski(Author)

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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.

an excellent starting point for learning about preserved meat It is most impressive!   (CulinariaLibris.com, February 2011).

3.4 (12696)
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*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

PDF
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
Printable? Yes

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Review Text

  • By Sweeny Tod on 19 October 2011

    I had high hopes for this book. Given it's high scoring reviews. Rather too many recipes for pate/terrines and sauces and not enough detail. Several statements that are not qualified or explained.Poorly edited with a number of typos, unnecessary whole sentence repetition within the same paragraph, repetition being commonplace throughout the book and Lord knows what the table on p.227 refers to!Overall I am disappointed, this should have been a much better treatise on charcuterie, it is not. Better off with Grigson, Kutas, Ruhlman & Polcyn et al.

  • By Marc Frederic on 4 April 2011

    As I teach charcuterie I posess most related books. This book is one of the finest and most informative books on the subject I've read including some French written books, it covers all aspects from basic matter for the beginner to more sophisticated material for the budding charcutier. I could go on and on to say how pleased I am with the content of this book but in order to keep this review short, I can tell you this is the book I now reccomend to my students when asked "if there is just one book to choose on the subject, which would it be?".Well done Chef!Marc-FredericLe Charcutier Anglais

  • By Petal on 5 May 2011

    This book is really helpful,if one wants to start to learn the art of Charcuterie. Well worth having in the book case.


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