Home The Art of Charcuterie by The Culinary Institute of America (Cia); John Kowalski (ISBN: 9780470197417)

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The Art of Charcuterie Hardcover - 2010 - 1st Edition

Name: The Art of Charcuterie
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Author: The Culinary Institute of America; John Kowalski
ISBN: 9780470197417

by The Culinary Institute of America (Cia); John Kowalski

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From the publisher

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. Pts, 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, pts, 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

Title The Art of Charcuterie
Author The Culinary Institute of America (Cia); John Kowalski
Binding Hardcover
Edition number 1st
Edition 1
Pages 388
Volumes 1
Language ENG
Publisher Wiley, U.S.A.
Date 2010-12
Illustrated Yes
ISBN 9780470197417 / 0470197412
Weight 3.56 lbs (1.61 kg)
Dimensions 10.27 x 8.42 x 1.36 in (26.09 x 21.39 x 3.45 cm)
Library of Congress subjects Meat - Preservation, Cookery (Cold dishes)
Library of Congress Catalog Number 2009013399
Dewey Decimal Code 641.79

About the author

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).

John Kowalski is a Certified Hospitality Educator and a professor of culinary arts at the CIA. His previous experience includes restaurant positions at Le Chantilly, Le Prigord Park, and Petite Marmite. He also has worked as a corporate traveling chef throughout the United States and as an educational administrator at Empire State College. Kowalski competed with the CIA's faculty teams in the Socit Culinaire Philanthropique's New York Culinary Salon in 1995 and 1996 and 2001 through 2003. His awards include First Prize for Cooking and an Honorable Mention for Pastry in 1995, First Prize for Culinary Presentation in 2002, and the Salon's grand prize, the Marc L. Sarrazin Trophy, in 2003.

More Copies for Sale

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The Art of Charcuterie

by The Culinary Institute of America; John Kowalski

Used
very good
Hardcover

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Used - Very Good

Binding

Hardcover

ISBN 10 / ISBN 13

9780470197417 / 0470197412

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Description:

Wiley, 2010-12-07. hardcover. Very Good. 8x1x9. Hardcover book in good clean condition. Good clean pages with no markings.Solid clean dust jacket.

Item Price

SGD 60.93

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