The Art of Charcuterie

by The Culinary Institute of America

Other authorsJohn Kowalski
Hardcover, 2010

Status

Call number

Meat -- CUL

Call number

Meat -- CUL

Publication

Wiley (2010), Edition: 1, Hardcover, 400 pages

Description

Pt?s, 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.

Language

Physical description

400 p.; 8.39 inches

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