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The Culinary Institute of America (CIA): The Art of Charcute - John Kowalski
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John Kowalski:

The Culinary Institute of America (CIA): The Art of Charcute - hardcover

ISBN: 9780470197417

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… More...

Nr. A1013394842. Shipping costs:Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage, , in stock, zzgl. Versandkosten. (EUR 18.14)
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The Art of Charcuterie by John, The Culinary Institute of America (CIA) Kowalski - John, The Culinary Institute of America (CIA) Kowalski
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John, The Culinary Institute of America (CIA) Kowalski:

The Art of Charcuterie by John, The Culinary Institute of America (CIA) Kowalski - used book

ISBN: 9780470197417

A comprehensive, professional-level guide to the making of sausages and cured meatsThe art of charcuterie has been practiced since the fifteenth century, but in recent years interest has … More...

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The Culinary Institute of America (Cia), and Kowalski, John:
The Art of Charcuterie - hardcover

2010

ISBN: 9780470197417

Hard cover, 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers., Fine., Sewn binding. Paper over bo… More...

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The Art of Charcuterie - The Culinary Institute Of America; John Kowalski
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The Culinary Institute Of America; John Kowalski:
The Art of Charcuterie - hardcover

2010, ISBN: 0470197412

[EAN: 9780470197417], Neubuch, [PU: Wiley], new, Books

NEW BOOK. Shipping costs: EUR 28.20 GoldBooks, Austin, TX, U.S.A. [71454205] [Rating: 5 (von 5)]
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John Kowalski:
The Art of Charcuterie - hardcover

2010, ISBN: 9780470197417

Hard cover, Signs of wear and consistent use., Gebraucht, guter Zustand, [PU: Wiley]

Shipping costs:plus shipping costs Hillsboro, OR, Goodwill Books

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Details of the book
The Art of Charcuterie

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. 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. * 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.

Details of the book - The Art of Charcuterie


EAN (ISBN-13): 9780470197417
ISBN (ISBN-10): 0470197412
Hardcover
Publishing year: 2010
Publisher: Wiley
388 Pages
Weight: 1,615 kg
Language: eng/Englisch

Book in our database since 2012-02-09T10:08:58-05:00 (New York)
Detail page last modified on 2024-01-27T12:10:46-05:00 (New York)
ISBN/EAN: 0470197412

ISBN - alternate spelling:
0-470-19741-2, 978-0-470-19741-7
Alternate spelling and related search-keywords:
Book author: kowalski, culinary institute, the
Book title: charcuterie, kowalski


Information from Publisher

Author: John Kowalski
Title: The Art of Charcuterie
Publisher: John Wiley & Sons
400 Pages
Publishing year: 2010-12-10
Weight: 1,623 kg
Language: English
255,00 € (DE)
No longer receiving updates
213mm x 261mm x 33mm

BB; gebunden; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Hotel- und Gastronomieberufe, Bewirtung; Kochen; Hotelgewerbe, Gastronomie u. Touristik; Professional Cooking & Culinary Arts; Kochen u. Kochkunst; Hospitality; Kochen u. Kochkunst; Dienstleistungsgewerbe, Gastgewerbe

Acknowledgments. Introduction. 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.

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