The art of charcuterie / John Kowalski and the Culinary Institute of America.
Material type: TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2010.Description: 400 pISBN:- 9780470197417 (hbk.) :
- 9780470197417 (hbk.)
- 641.66 KOW
- TX612.M4 K73 2010
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Peter Burns Collection | 641.66 KOW (Browse shelf(Opens below)) | 1 | Available | 217086 |
Includes index.
Donated by the family of Peter Burns
1.Equipment -- 2.Spices, herbs, & seasonings -- 3.Meats, poultry, & seafood -- 4.Sanitation -- 5.Curing and brining -- 6.Smoking -- 7.Forcemeats -- 8.Sausages -- 9.Condiments.
A comprehensive, professional-level guide to the making of sausages and cured meats, 'The Art of Charcuterie' details every aspect of this artisanal specialty.