TY  - BOOK
AU  - Kowalski,John
ED  - Culinary Institute of America.
TI  - The art of charcuterie
SN  - 0470197412
AV  - TX612.M4 K73 2011
U1  - 641.79 22
PY  - 2011///]
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Meat
KW  - Preservation
KW  - Fishery products
KW  - Cold dishes (Cooking)
N1  - Includes bibliographical references (page 332) and index; Equipment -- Spices, herbs, & seasonings -- Meats, poultry, & seafood -- Sanitation -- Curing & brining -- Smoking -- Forcemeats -- Sausages -- Condiments
N2  - 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
ER  -