Synopses & Reviews
The art of charcuterie has been practiced for thousands of years across the world, but in recent years, interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are increasingly popular at top-flight restaurants, and modern techniques and flavors give exciting new dimension to delicious (and even healthy) charcuterie.
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.
A comprehensive, professional-level guide to the making of sausages and cured meats
The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: 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
The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.
About the Author
Founded in 1946, The Culinary Institute of America
is 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. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).
John Kowalski is a Certified Hospitality Educator and a professor of culinary arts at the CIA. His previous experience includes restaurant positions at Le Chantilly, Le Périgord Park, and Petite Marmite. He also has worked as a corporate traveling chef throughout the United States and as an educational administrator at Empire State College. Kowalski competed with the CIA's faculty teams in the Sociètè Culinaire Philanthropique's New York Culinary Salon in 1995 and 1996 and 2001 through 2003. His awards include First Prize for Cooking and an Honorable Mention for Pastry in 1995, First Prize for Culinary Presentation in 2002, and the Salon's grand prize, the Marc L. Sarrazin Trophy, in 2003.
Table of Contents
Chapter One: Equipment.
Chapter Two: Spices, Herbs, and Seasonings.
Chapter Three: Meats, Poultry, and Seafood.
Chapter Four: Sanitation.
Chapter Five: Curing and Brining.
Chapter Six: Smoking.
Chapter Seven: Forcemeats.
Chapter Eight: Sausages.
Chapter Nine: Condiments.