Téléchargez gratuitement le livre électronique pdf The Art of Charcuterie DJVU iBook DOC John Kowalski 9780470197417

The Art of Charcuterie

The Art of Charcuterie

by John Kowalski

Editeur : Wiley, John & Sons, Incorporated
ISBN: 9780470197417
Broché: 400
Télécharger les formats: pdf, ePub, mobi, fb2
Taille du fichier: 10 Mb
Date d'affichage: 2020-05-29
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La description:

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 ...