The Art of Charcuterie offers a comprehensive education in this rediscovered culinary art form, covering equipment, ingredients, sanitation, and, of course, techniques and processes. Combining an astounding depth and breadth of knowledge and experience with an accessible approach, this beautifully illustrated book features full-color photography and technical drawings that display both finished products and the techniques used to produce them. The Art of Charcuterie shows you how to properly cure, brine, and smoke meats and how to make terrines, sausages, and pâtés. It also includes a wealth of sauces and relishes to complement them.
From the experts at The Culinary Institute of America, this is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques. The Art of Charcuterie covers centuries of culinary history and best practices.
Very thorough for those who need an A to Z from equipment used to finished weight its wonderful. I have not finished the book yet its chuck full of proven instruction. Read morePublished 5 months ago by Michael Smollon
The book gives in details the manufacture of all cured meats in detail .It would help many people in earning and then practicing the art of meat curing.Very Good.Published 8 months ago by Sumant Barooah
Good explanations, variety of recipes. The book gives details about the preparation of variety of salami and sausages in a way that is relatively easy to follow.Published 9 months ago by Ralitza P. Petkova
This book covers everything one needs to know about charcuterie, and gives it to us in a classical way, leaving us room to make recipes our own.Published 9 months ago by Murray Brigham
Book is written well, and delivers a bunch of great methods for good practices. Good blend of recipes for a Charcuterie kitchen, pates, sausages, sauces, pickling, etc. Read morePublished 12 months ago by K. A. Cooper
Great book for anyone interested in charcuterie! the recipes are easy to follow, translates well for a professional kitchen. a must have!Published on January 31, 2012 by Samnegs
THIS BOOK IS WORTH THE MONEY,IT HAS LOTS OF DETAIL INSTRUCTIONS ON HOW TO DO CHARCUTERIE,I RECOMENDED IM CHEF/SOLDIER OF THE US ARMY...Published on August 23, 2011 by juanopura