The art of charcuterie / The Culinary Institute of America and John Kowalski.
Material type: TextPublisher: Hoboken, N.J. : John Wiley, [2011]Copyright date: ©2011Description: 388 pages : colour illustrations ; 27 cmContent type:- text
- unmediated
- volume
- 0470197412
- 9780470197417
- 641.79 22
- TX612.M4 K73 2011
Contents:
Summary: 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.
Equipment -- Spices, herbs, & seasonings -- Meats, poultry, & seafood -- Sanitation -- Curing & brining -- Smoking -- Forcemeats -- Sausages -- Condiments.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.79 KOW (Browse shelf(Opens below)) | 1 | Available | A501389B |
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.
Machine converted from AACR2 source record.
There are no comments on this title.
Log in to your account to post a comment.