Covers every aspect of charcuterie: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation
Features thorough explanations of tools of the trade, kitchen equipment, and ingredients
Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them
Heavily illustrated with 200 full-color photographs, including techniques and finished items
Ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques
The Author
The Culinary Institute of America - An independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies.
