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The Art of Charcuterie


Verlag: Wiley
ISBN 10: 0470197412 / ISBN 13: 9780470197417
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Titel: The Art of Charcuterie

Verlag: Wiley

Zustand: Very Good


Great condition. Supplements not guaranteed. Please contact us if you have any questions. Buchnummer des Verkäufers 032-010638

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Inhaltsangabe: 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.

Klappentext: The art of charcuterie has been practiced for thousands of years across the world, but in recent years, interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are increasingly popular at top-flight restaurants, and modern techniques and flavors give exciting new dimension to delicious (and even healthy) charcuterie.

The Art of Charcuterie offers a comprehensive education in this rediscovered culinary art form, covering equipment, ingredients, sanitation, and, of course, techniques and processes. Combining an astounding depth and breadth of knowledge and experience with an accessible approach, this beautifully illustrated book features full-color photography and technical drawings that display both finished products and the techniques used to produce them. The Art of Charcuterie shows you how to properly cure, brine, and smoke meats and how to make terrines, sausages, and pâtés. It also includes a wealth of sauces and relishes to complement them.

From the experts at The Culinary Institute of America, this is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques. The Art of Charcuterie covers centuries of culinary history and best practices.

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