The Art of Charcuterie
Publication Date: December 2010
Enter your zip code below to find indies closest to you.
The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pates, 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, pates, 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 items
"The Art of Charcuterie" is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.