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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.
The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.
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. Pates, 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 pates. 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.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).
Titel: The Art of Charcuterie
Zustand: Very Good
Buchbeschreibung Wiley. Hardcover. Buchzustand: Good. 0470197412 Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Buchnummer des Verkäufers Z0470197412Z3
Buchbeschreibung Wiley. Buchzustand: Like New. Clean and crisp, no wear and tear. Supplements not guaranteed. Please contact us if you have any questions. Buchnummer des Verkäufers 049-017497
Buchbeschreibung Wiley. Buchzustand: Very Good. Great condition. Supplements not guaranteed. Please contact us if you have any questions. Buchnummer des Verkäufers 082-022363
Buchbeschreibung Wiley. Hardcover. Buchzustand: Very Good. 0470197412 Very good condition. U.S. edition. Very clean pages. Covers have light wear. FREE tracking number. Fast shipping. Buchnummer des Verkäufers IVY - 1444
Buchbeschreibung Wiley. Hardcover. Buchzustand: Very Good. 0470197412. Buchnummer des Verkäufers IVY - 2378
Buchbeschreibung Wiley, U.S.A., 2011. Pictorial Boards No d/w. Buchzustand: Fine. Zustand des Schutzumschlags: Fine. First Edition. 388 pp. Heavy book may require an extra shipping charge. Size: 4to. Buchnummer des Verkäufers 41433
Buchbeschreibung John Wiley & Sons, United Kingdom, 2010. Hardcover. Buchzustand: Good. Zustand des Schutzumschlags: Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Cooking and Food>Sausages and Smoking. Book: USED, Good. Dust Jacket: Good. Bookseller Inventory # 01978047019741701. Buchnummer des Verkäufers 01978047019741701
Buchbeschreibung Wiley, 2010. Hardcover. Buchzustand: Used: Good. Buchnummer des Verkäufers SONG0470197412
Buchbeschreibung Buchzustand: Very Good. This book is in good condition and ready for immediate shipment to any US location by an experienced seller. CDs and Access codes and other peripherals may not be included as is the case with most used books. Thanks for shopping with us. book. Buchnummer des Verkäufers 750417
Buchbeschreibung WILEY PUBLISHING. NEW. Buchnummer des Verkäufers 2295380