The art of charcuterie
By: The Culinary Institute of America and John Kowalski.
Contributors: Culinary Institute of America.
Publisher: John Wiley
Published: 2010
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 400
ISBN-13: 9780470197417
Subjects: Meat -- Preservation; Fishery products -- Preservation; Cookery (Cold dishes)
Notes: Includes index.
Table of contents: title: Equipment and tools of the trade; title: Herbs and seasonings; title: Sanitation; title: Meats used in the charcuterie kitchen; title: Curing and brining; title: Smoking; title: Sauces and relishes; title: Terrines; title: Sausages; title: Resources.