The Art of Charcuterie - Hardcover

The Culinary Institute Of America (CIA); Kowalski, John

Hardcover

ISBN 10: 0470197412 ISBN 13: 9780470197417

Verlag: John Wiley & Sons Ltd, 2010

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.

Über diesen Titel

Críticas:

`...an excellent starting point for learning about preserved meat...It is most impressive!' (CulinariaLibris.com, February 2011).

Reseña del editor:

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.

Über diese Auflage

• Verlag: John Wiley & Sons Ltd
• Erscheinungsdatum: 2010
• ISBN 10: 0470197412
• ISBN 13: 9780470197417
• Einband: Tapa dura
• Anzahl der Seiten: 400