The Art of Charcuterie. John Kowalski

The Art of Charcuterie


The.Art.of.Charcuterie.pdf
ISBN: 9780470197417 | 400 pages | 20 Mb

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The Art of Charcuterie John Kowalski
Publisher: Wiley, John & Sons, Incorporated


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. PГўtГ©s, 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, pГўtГ©s, sausages, herbs and seasonings, sauces ...

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