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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.79 GAR Garde manger : the art and craft of the cold kitchen / | 641.79 GRO Successful cold buffets / | 641.79 HEM Garde manger : the cold kitchen / | 641.79 KOW The art of charcuterie / | 641.79 LAR The professional garde manger : a guide to the art of the buffet / | 641.79 LEO Garde manger : cold kitchen fundamentals / | 641.79 SAC Professional garde manger : a comprehensive guide to cold food preparation / |
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.
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