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The Art of Charcuterie by The Culinary…
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The Art of Charcuterie

by The Culinary Institute of America

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Amazon.com Product Description (ISBN 0470197412, Hardcover)

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 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.

(retrieved from Amazon Mon, 30 Sep 2013 13:33:28 -0400)

P?ates, cured meats, terrines, and gourmet sausages are increasingly popular at top-flight restaurants, and modern techniques and flavors give exciting new dimension to delicious and even healthy charcuterie.

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