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.
