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ART OF CHARCUTERIE, THE

Out of stock

฿2,350
ART OF CHARCUTERIE, THE

ART OF CHARCUTERIE, THE

 CULINARY INSTITUTE OF AMERICA, THE

Hardcover

฿2,350

Out of stock

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คำที่เกี่ยวข้อง COOKERY BY INGREDIENT

Synopsis: ART OF CHARCUTERIE, THE

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. 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 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.

Product Details

ISBN 9780470197417
Weight 1.614
Publisher JOHN WILEY & SONS SINGAPORE PTE. LED.
Book Size (cm.) 213x258x32
Language English
Number of Pages 400

Highlight

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. 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 view all

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