View Shopping Cart
Join our mailing list!
Books & Dvds
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.
Hors d'Oeuvre at Home with The Culinary Institute of America
One Dish Meals
Share your knowledge of this product with other customers...
Be the first to write a review
Browse for more products in the same category as this item:
Books & Dvds
Have questions or comments?
or call us at:
Shipping & Deliveries
Returns & Exchanges