C.H.I.P.S. HOME PAGE
CULINARY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Professional Charcuterie Book from C.H.I.P.S.

The Art of Charcuterie
by John Kowalski and The Culinary Institute of America

A comprehensive, professional-level guide to the making of sausages and cured meats!

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

Contents

  1. Equipment
  2. Spices, Herbs, and Seasonings
  3. Meats, Poultry, and Seafood
  4. Sanitation
  5. Curing and Brining
  6. Smoking
  7. Forcemeats
  8. Sausages
  9. Condiments

Resources
Conversion Tables
Glossary
Index

Also available the #1 professional set on the subject - the "bible" of charcuterie for the chef:
The Professional Charcuterie Series 2-Volume Set

click here to see books of related interest

ORDER NOW
The Art of Charcuterie
by John Kowalski and The Culinary Institute of America
2011 • 388 pages • $64.00 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2012 Culinary and Hospitality Industry Publications Services