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

The art of charcuterie

Record details

  • ISBN: 9780470197417 (cloth)
  • Physical Description: ix, 388 p. : ill. ; 27 cm.
  • Publisher: Hoboken, N.J. : John Wiley, 2010.

Content descriptions

General Note: Includes index.
Formatted Contents Note: Equipment and tools of the trade -- Spices, herbs and seasonings -- Sanitation -- Meats, poultry, and seafood -- Curing and brining -- Smoking -- Forcemeats -- Sausages -- Condiments.
Subject: Meat > Preservation.
Fishery products > Preservation
Cold dishes (Cooking)

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