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The Art of Charcuterie - Kowalski The Culinary Institute of America (CIA), John Kowalski
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Kowalski The Culinary Institute of America (CIA), John Kowalski:
The Art of Charcuterie - new book

ISBN: 9780470197417

ID: 978047019741

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. Kowalski The Culinary Institute of America (CIA), John Kowalski, Books, Food and Drink, Meats and Dairy, The Art of Charcuterie Books>Food and Drink>Meats and Dairy, Wiley

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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

ISBN: 0470197412

[SR: 108695], Hardcover, [EAN: 9780470197417], Wiley, Wiley, Book, [PU: Wiley], Wiley, 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., 4214, Meats, 4212, Meat & Game, 4208, Cooking by Ingredient, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

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

ISBN: 9780470197417

[ED: Hardcover], [PU: Wiley-Blackwell], 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.Versandfertig in über 4 Wochen, [SC: 0.00]

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

ISBN: 9780470197417

Hardback, [PU: John Wiley and Sons Ltd], 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., Hotel & Catering Trades

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The Art of Charcuterie - Kowalski, John/ Culinary Institute of America (COR)
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Kowalski, John/ Culinary Institute of America (COR):
The Art of Charcuterie - new book

ISBN: 0470197412

ID: 0470197412

[PU: Wiley]

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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: John Wiley & Sons
388 Pages
Weight: 1,615 kg
Language: eng/Englisch

Book in our database since 09.02.2012 16:08:58
Book found last time on 19.01.2017 13:20:54
ISBN/EAN: 0470197412

ISBN - alternate spelling:
0-470-19741-2, 978-0-470-19741-7


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