The art of charcuterie / John Kowalski and the Culinary Institute of America.

By:

Kowalski, John, 1954-

Contributor(s):

Material type: Text

TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2010.Description: 400 pISBN:

9780470197417 (hbk.) :
9780470197417 (hbk.)

Subject(s):

DDC classification:

641.66 KOW

LOC classification:

TX612.M4 K73 2010

Contents:

1.Equipment -- 2.Spices, herbs, & seasonings -- 3.Meats, poultry, & seafood -- 4.Sanitation -- 5.Curing and brining -- 6.Smoking -- 7.Forcemeats -- 8.Sausages -- 9.Condiments.

Summary: A comprehensive, professional-level guide to the making of sausages and cured meats, 'The Art of Charcuterie' details every aspect of this artisanal specialty.

Holdings ( 1 )
Title notes ( 4 )

Holdings
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.