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--PreservationFishery products--PreservationCold dishes (Cooking) LC Class. No.: TX612.M4 / K73 2011 Dewey Class. No.: 641.79