The Art of Charcuterie PDF ePub eBook

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The Art of Charcuterie free pdf 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.

About Culinary Institute of America

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 40,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. TheCIA, which also offers courses for industry professionals and foodenthusiasts, has campuses in New York (Hyde Park), California (St.Helena), and Texas (San Antonio).

John Kowalski is a Certified Hospitality Educator and aprofessor of culinary arts at the CIA. His previous experienceincludes restaurant positions at Le Chantilly, Le PerigordPark, and Petite Marmite. He also has worked as a corporatetraveling chef throughout the United States and as an educationaladministrator at Empire State College. Kowalski competed with theCIA's faculty teams in the Societe CulinairePhilanthropique's New York Culinary Salon in 1995 and 1996 and 2001through 2003. His awards include First Prize for Cooking and anHonorable Mention for Pastry in 1995, First Prize for CulinaryPresentation in 2002, and the Salon's grand prize, the Marc L.Sarrazin Trophy, in 2003.


Details Book

Author : Culinary Institute of America
Publisher : John Wiley
Data Published : 15 December 2010
ISBN : 0470197412
EAN : 9780470197417
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 400 pages
Age + : 15 years
Language : English
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