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.
The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.
Availability: In PrintIntroduction.
Chapter One: Equipment.
Chapter Two: Spices, Herbs, and Seasonings.
Chapter Three: Meats, Poultry, and Seafood.
Chapter Four: Sanitation.
Chapter Five: Curing and Brining.
Chapter Six: Smoking.
Chapter Seven: Forcemeats.
Chapter Eight: Sausages.
Chapter Nine: Condiments.
Resources.
Conversion Tables.
Glossary.
Subject Index.
Recipe Index.
The cost of delivering this item to your selected country is detailed below:
| Item Delivery Cost: |
With over 10 years experience in
meeting customers needs, our retail
team are well-placed to answer any
questions you may have.
With a wide selection of products
from an elite band of specialist
suppliers, our aim is to provide
you with most relevant products
you need to run your farm or
smallholding.
Quality. Service. Price. Providing
great value to customers
isn't "rocket science".
Everybody has three questions when
it comes to delivery: