The Art of Charcuterie

The Art of Charcuterie

John Kowalski


A finished, professional-level consultant to the making of sausages and cured meats

The artwork of charcuterie has been practiced because the 15th century, yet in recent times curiosity has escalated during this artisanal uniqueness. Pâtés, cured meats, terrines, and connoisseur sausages are staples at upscale eating places in addition to cocktail and dinner events. glossy charcutiers have brought new and fascinating concepts and flavors for scrumptious (and even fit) charcuterie. Written via John Kowalski and the specialists on the CIA, The artwork of Charcuterie covers each point of this rediscovered culinary artwork: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation.

  • Features thorough motives of instruments of the exchange, kitchen apparatus, and ingredients
  • Includes technical and dietary causes of the entire meats utilized in the charcuterie kitchen and the way to most sensible arrange them
  • Heavily illustrated with 2 hundred full-color images, together with ideas and complete items

The paintings of Charcuterie is the last word spouse for execs and devoted domestic chefs who are looking to grasp either conventional and modern techniques.

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