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The Art of Charcuterie The Culinary Institute of America (CIA) Author
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The Art of Charcuterie The Culinary Institute of America (CIA) Author - new book

ISBN: 9780470197417

A comprehensive, professional-level guide to the making ofsausages and cured meats The art of charcuterie has been practiced since the fifteenthcentury, but in recent years interest has e… More...

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

The Art of Charcuterie - First edition

2010, ISBN: 9780470197417

Hardcover

Wiley, Gebundene Ausgabe, Auflage: 1. 400 Seiten, Publiziert: 2010-12-10T00:00:01Z, Produktgruppe: Book, 3.1 kg, Verkaufsrang: 1166, Hotel & Gastronomie, Branchen & Berufe, Business & Kar… More...

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The Culinary Institute of America (CIA), Kowalski, John:
The Art of Charcuterie - First edition

2010

ISBN: 9780470197417

Hardcover

Wiley, Gebundene Ausgabe, Auflage: 1. 400 Seiten, Publiziert: 2010-12-10T00:00:01Z, Produktgruppe: Book, 3.1 kg, Verkaufsrang: 1239, Hotel & Gastronomie, Branchen & Berufe, Business & Kar… More...

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The Culinary Institute of America (CIA), Kowalski, John:
The Art of Charcuterie - First edition

2010, ISBN: 9780470197417

Hardcover

Wiley, Gebundene Ausgabe, Auflage: 1. 400 Seiten, Publiziert: 2010-12-10T00:00:01Z, Produktgruppe: Book, 3.1 kg, Verkaufsrang: 1166, Hotel & Gastronomie, Branchen & Berufe, Business & Kar… More...

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

2010, ISBN: 9780470197417

Wiley, 2010-12-07. Hardcover. Good., Wiley, 2010-12-07

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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 2020-12-22T16:41:00-05:00 (New York)
ISBN/EAN: 9780470197417

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


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