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The Art of Charcuterie

The Art of Charcuterie


作者  /  The Culinary Institute of America/ John Kowalski

出版社 / John Wiley & Sons Singapore Pte.

出版日期 / 2010/12/07

商品語言 / 英文

裝訂 / 精裝

定價 / NT$2,600

售價 / 9折, NT$ 2,340

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The Art of Charcuterie 其它優惠/消息


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內容簡介

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.







詳細資料

誠品26碼 /2681251909007
ISBN 13 /9780470197417
ISBN 10 /0470197412
EAN /9780470197417

頁數400
尺寸26.2X21.5X3.3CM
裝訂精裝
級別
語言英文
成份




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