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Kowalski, John, 1954-

The art of charcuterie / The Culinary Institute of America and John Kowalski. - 388 pages : colour illustrations ; 27 cm

Includes bibliographical references (page 332) and index.

Equipment -- Spices, herbs, & seasonings -- Meats, poultry, & seafood -- Sanitation -- Curing & brining -- Smoking -- Forcemeats -- Sausages -- Condiments.

Pâtés, 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.

ISBN: 0470197412 9780470197417

LCCN: 2009013399

Subjects--Topical Terms:
Meat--Preservation
Fishery products--Preservation
Cold dishes (Cooking)

LC Class. No.: TX612.M4 / K73 2011

Dewey Class. No.: 641.79