The Art of Charcuterie, John Kowalski 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.
This The
Art of Charcuterie
book has nine chapters. The first four deal with the basic equipment you will
need, the spices, herbs & seasonings you will use, the kinds of meats
(beef, pork, poultry & seafood) you can use and where he are cut from the
animal, and the all-important issue of sanitation. Making something that can
make you, your guests, or customers sick or worse is no good at all.
The Art of Charcuterie is a handsome book and I think it looks
great. It reads very well. I think the target market is the student or home
cook looking for a way into the subject rather than as the definitive book for
an experienced professional. But I have not made the things in this book. I
lack the equipment to do so. However, I hope to get some and make some of these
things. It looks like a lot of fun. I hope you enjoy doing it for yourself.
Or
Download pdf ebook
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The
Art Of Charcuterie By John Kowalski PDF Download Ebook
The Culinary Institute of America
(Author), John Kowalski (Author) | Paperback: 400 pages | Publisher: Wiley
