The art of the Charcuterie

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A comprehensive, professional level guide to the making ofsausages and cured meats
The art of charcuterie has been practiced since the fifteenthcentury, but in recent years interest has escalated in thisartisanal specialty. Pâtés, cured meats, terrines, andgourmet sausages are staples at upscale restaurants as well ascocktail and dinner parties. Modern charcutiers have introduced newand exciting techniques and flavors for delicious (and evenhealthy) charcuterie. Written by John Kowalski and the experts atthe CIA, The Art of Charcuterie covers every aspect of thisrediscovered culinary art: curing and brining, smoking, terrines,pâtés, sausages, herbs and seasonings, sauces andrelishes, and kitchen sanitation.