The Art of Charcuterie

by The Culinary Institute of America, John Kowalski

ISBN-10: 0470197412
ISBN-13: 9780470197417
Region: USA
Publisher: Wiley
Publication Date: December, 2010
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Recipe Index

Recipesort icon Page Rating
Adobo Sauce 290
0
Apple and Banana Chutney 311
0
Apple and Fennel Salad 331
0
Apple and Horseradish Cream 295
0
Applejack-Brandied Cherry Coulis 288
0
Asian-Style Rub 88
0
Bacon 90
0
Balsamic Herbal Marinade 112
0
Basic Bologna 256
0
Basil Marinade 113
0
Beef Jerky 139
0
Beet Sauce 318
0
Bierschinken 188
0
Black and Green Olive Loaf 190
0
Blood Sausage 239
0
Bratwurst Seasoning Mix 37
0
Breakfast Sausage 230
0
Breakfast Sausage with Applesauce 231
0
Bresaola 96
0
Brine for Fish 114
0
Brine for Scallops or Shrimp 116
0
Buffalo Wing-Style Sausage 244
0
Cajun-Style Lime and Mustard-Seed Dressing 292
0
Calabrese Salami 267
0
California Spicy Sopressata 269
0
Chicken Galantine 180
0
Chicken Pâté en Croûte 182
0
Chicken Sausage with Mushrooms and Asiago 246
0
Chicken Sausage with Plums and Ginger 251
0
Chilled Emincé of Chicken and Vegetables 196
0
Chipotle Rub 89
0
Cinnamon-Rum Applesauce 291
0
Coffee-Cured Duck Breast 99
0
Cold Tarragon Sauce 302
0
Coppa Spice Mix 37
0
Corky’s Southwest-Style BBQ Sauce 312
0
Corn Salsa 318
0
Corned Beef 120
0
Cotechino 272
0
Country-Style or Campagne Forcemeat 157
0
Cranberry Green Peppercorn Mayonnaise 297
0
Cranberry Horseradish Cream 296
0
Crème Fraîche and Red-Onion Dill Sauce 298
0
Créole Beef Daube 197
0
Cumberland Sauce 301
0
Curried Peanut Sauce 300
0
Dried Chorizo 263
0
Dried Fruit Chutney 310
0
Dry-Cured Beef Jerky 140
0
Dry-Cured Capacolla 97
0
Dry-Cured Capacolla Spice Mix 36
0
Dry-Cured Genoa Salami 268
0
Dry-Cured Pancetta 94
0
Dry-Rub Barbecued Bacon 93
0
Duck and Foie Gras Sausage 247
0
Duck Confit (Preserved Duck) 108
0
Duck Sausage with Fresh Sage and Roasted Garlic 248
0
Duck Terrine with Pistachios 176
0
Duck-Breast Bacon 98
0
Duck-Breast Prosciutto 100
0
Emulsified Meat Method 167
0
Fennel Oil 195
0
Fennel Purée 331
0
Fennel-Cured Salmon 111
0
Four-Spice Mix 35
0
Fresh Horseradish 293
0
Fresh Kielbasa 235
0
Fresh Plum and Horseradish Coulis 289
0
Fresh-Pack Dill Pickles 319
0
Fully Cooked Capacolla 106
0
Garlic and Walnut Sauce 303
0
German Bratwurst 253
0
Gratin Forcemeat 163
0
Gravlax 101
0
Green Chile Salsa 317
0
Green Peppercorn Loaf 191
0
Head Cheese 200
0
Herbed Horseradish Sauce 294
0
Honey-Brined Duck 121
0
Hot Italian Sausage 234
0
Italian Sausage with Roasted Peppers 233
0
Kabanosy 270
0
Kassler Liverwurst 255
0
Kielbasa Krakowska 236
0
Lamb and Pine Nut Sausage 242
0
Lanjäger 271
0
Leberkäse (Bavarian Loaf) 189
0
Lemon and Herb Marinade 115
0
Lemon-Caper Marinade 114
0
Little Pickled Apples 320
0
Liverwurst 254
0
Macaroni and Cheese Loaf 192
0
Mango, Papaya, Orange, and Lime Salsa 316
0
Maple Brine for Poultry 117
0
Maple-Cured Bacon 92
0
Mascarpone Sauce 299
0
Morteau Sausage 243
0
Mousseline-Style Forcemeat 164
0
Mustard Horseradish Sauce 296
0
New England Rhubarb Relish 305
0
Orange Marmalade and Jalepeño Sauce 288
0
Papaya Ketchup 314
0
Pastrami (Brined, Spiced, Smoked Beef) 119
0
Pâté de Campagne (Country-Style Terrine) 181
0
Pâté de Foie (Liver Pâté) 179
0
Pâté Dough 174
0
Pâté Spice Mix #1 35
0
Pâté Spice Mix #2 36
0
Peach Ketchup 315
0
Pickle Relish 304
0
Pickled Lady Apples 321
0
Pickled Red Onion 322
0
Pickled Seckel Pears 323
0
Pickled Swedish Herring 123
0
Plain Chutney 309
0
Pork and Beef Brine 115
0
Poultry Brine 117
0
Prosciutto Hudson Valley 104
0
Rosemary-Pepper Dry Rub 88
0
Sauerkraut 324
0
Sauerkraut Salad 326
0
Savory Autumn Relish 306
0
Shrimp Marinade 116
0
Smoked Chicken and Roasted Fennel Terrine 194
0
Smoked Dry-Cured Fish 142
0
Smoked Dry-Cured Oily Fish 144
0
Smoked Maple-Brined Poultry 143
0
Smoked Pheasant Sausage with Wild Rice 250
0
Smoked Shrimp or Scallops 145
0
Smoked Turkey and Dried Apple Sausage 249
0
Soft Brined Roasted Pork Loin 122
0
Southwest Green Chile Sausage 237
0
Spanish Chorizo 265
0
Spiced Pears 327
0
Spiced Watermelon Rind 328
0
Spicy Duck Capacolla 110
0
Spicy Lamb Sausage 241
0
Straight-Method Forcemeat 159
0
Sulze Head Cheese 201
0
Sweet Mango Relish with Raisins 307
0
Sweet Mixed-PIckle Chow Chow 329
0
Sweet or Hot Coppa 107
0
Sweet Pickle Chips 330
0
Tandoori Rub 89
0
Terrine of Duck Confit 175
0
Terrine of Foie Gras and Butternut Squash 185
0
Tête Pressée (Rolled Pressed Pig’s Head) 198
0
Tomato Ketchup 312
0
Tropical Relish 308
0
Turkey Frankfurters 258
0
Tuscan Sausage 240
0
Veal and Mushroom Sausage 252
0
Vinaigrette Dressing 293
0
Weisswurst (Munich Sausage) 245
0
Wisconsin-Style Smoked Cheddar and Jalepeño Sausage 260
0
Wisconsin-Style Smoked Wild Rice Sausage 262
0
Zesty Cranberry Ketchup 315
0

Publishers Information

About The Art of Charcuterie

Publisher Web Link: http://www.wiley.com/

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. (http://www.wiley.com/)

Author Information

About The Culinary Institute of America

Author Web Link: http://www.ciachef.edu/

Cookbooks by The Culinary Institute of America


About John Kowalski

Author Web Link: http://www.ciachef.edu/

The Culinary Institute of America

Title:

Professor in Culinary Arts

Education:

B.P.S., Empire State College, Saratoga Springs, NY; A.O.S., CIA; fellowship, CIA; Trade school, Charlton, MA; 1982-1984 Chef’s Seminar for MHM, Inc.

Professional Background:

Chef, Publick House Restaurant, Sturbridge, MA. Chef Poissonier, La Côte Basque, NYC. Saucier, Le Chantilly, NYC; Le Perigord-Park, NYC. Executive Chef, Allentown Hilton, Allentown, PA; Colony Parke, Dallas. Corporate Traveling Chef, MHM, Inc., Dallas. Food and Beverage Director, Capital Plaza Hotel, Frankfort, KY.

Awards:

Marc L. Sarrazin Cup (CIA team), Grand Prize, Salon of Culinary Arts, NYC, 2003, 1997, 1996. First Prize for Cooking, Salon of Culinary Arts, NYC, 1995; Grand Prize, Medal of the French Government, Salon of Culinary Arts, NYC, 1993; Best of Show, American Culinary Federation Albany Chapter Culinary Salon, 1990; First place, CIA Faculty Team and Bronze medal for individual tray, Salon of Culinary Arts, NY, 1990; Gold medal in ice carving, bronze medal in mini-buffet, Lehigh Chefs’ Association.

Member:

A.C.F.

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