书目

The Art of Charcuterie[熟肉烹饪技法]

内容简介

Theartofcharcuteriehasbeenpracticedforthousandsofyearsacrosstheworld,butinrecentyears,interesthasescalatedinthisartisanalspecialty.Patés,curedmeats,terrines,andgourmetsausagesareincreasinglypopularattop-flightrestaurants,andmoderntechniquesandflavorsgiveexcitingnewdimensiontodelicious(andevenhealthy)charcuterie.TheArtofCharcuterieoffersacomprehensiveeducationinthisrediscoveredculinaryartform,coveringequipment,ingredients,sanitation,and,ofcourse,techniquesandprocesses.Combininganastoundingdepthandbreadthofknowledgeandexperiencewithanaccessibleapproach,thisbeautifullyillustratedbookfeaturesfull-colorphotographyandtechnicaldrawingsthatdisplaybothfinishedproductsandthetechniquesusedtoproducethem.TheArtofCharcuterieshowsyouhowtoproperlycure,brine,andsmokemeatsandhowtomaketerrines,sausages,andpatés.Italsoincludesawealthofsaucesandrelishestocomplementthem.FromtheexpertsatTheCulinaryInstituteofAmerica,thisistheultimatecompanionforprofessionalsanddedicatedhomecookswhowanttomasterbothtraditionalandcontemporarytechniques.TheArtofCharcuteriecoverscenturiesofculinaryhistoryandbestpractices.Foundedin1946,TheCulinaryInstituteofAmericaisanindependent,not-for-profitcollegeofferingbachelor'sandassociatedegreesinculinaryartsandbakingandpastryarts,aswellascertificateprogramsinculinaryartsandwineandbeveragestudies.Anetworkofmorethan40,000alumnihashelpedtheCIAearnitsreputationastheworld'spremierculinarycollege.TheCIA,whichalsoofferscoursesforindustryprofessionalsandfoodenthusiasts,hascampusesinNewYork(HydePark),California(St.Helena),andTexas(SanAntonio).

作者简介

Foundedin1946,TheCulinaryInstituteofAmericaisanindependent,not-for-profitcollegeofferingbachelor'sandassociatedegreesinculinaryartsandbakingandpastryarts,aswellascertificateprogramsinculinaryartsandwineandbeveragestudies.Anetworkofmorethan40,000alumnihashelpedtheCIAearnitsreputationastheworld'spremierculinarycollege.TheCIA,whichalsoofferscoursesforindustryprofessionalsandfoodenthusiasts,hascampusesinNewYork(HydePark),California(St.Helena),andTexas(SanAntonio).JohnKowalskiisaCertifiedHospitalityEducatorandaprofessorofculinaryartsattheCIA.HispreviousexperienceincludesrestaurantpositionsatLeChantilly,LePérigordPark,andPetiteMarmite.HealsohasworkedasacorporatetravelingchefthroughouttheUnitedStatesandasaneducationaladministratoratEmpireStateCollege.KowalskicompetedwiththeCIA'sfacultyteamsintheSociètèCulinairePhilanthropique'sNewYorkCulinarySalonin1995and1996and2001through2003.HisawardsincludeFirstPrizeforCookingandanHonorableMentionforPastryin1995,FirstPrizeforCulinaryPresentationin2002,andtheSalon'sgrandprize,theMarcL.SarrazinTrophy,in2003.

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