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The Art of Charcuterie
by John Kowalski and Culinary Institute of America

Overview - 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.  Read more...

 
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More About The Art of Charcuterie by John Kowalski; Culinary Institute of America
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9780470197417
  • ISBN-10: 0470197412
  • Publisher: John Wiley & Sons
  • Publish Date: December 2010
  • Page Count: 388


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Books > Cooking > Specific Ingredients - Meat

 
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