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The Art of Charcuterie John Kowalski
Publisher: Wiley, John & Sons, Incorporated

Definition: Charcuterie is the art of making sausages and other cured, smoked and preserved meats. Rent college textbooks as an eBook. Try eTextbooks risk-free with a free trial. [shahr-KOO-tuhr-ee; shar-koo-tuhr-EE] Taken from the term cuiseur de chair, meaning "cooker of meat," charcuterie has been considered a French culinary art at least since the 15th century. Save more on The Art of Charcuterie, 9780470197417. He is also author of The Art of Charcuterie. From Jefferson, WI, Garrett went to school in Fort Atkinson before entering UW-Madison, where he received his BA in bacteriology. Categories: HolidaysMain Dishes. This will give you a larger piece of meat and less fat. The Art and Economics of Charcuterie: Part 1 with Chef Zach Allen of B&B Ristorante, Carnevino, and Enoteca San Marco – Las Vegas, NV. Garrett's seminary studies took him to St. Avid traveler & Skilled in the art of Charcuterie. In addition to sausages, classic charcuterie items include pâtés, terrines, galantines, ballontines, confit and crepinettes. Saturday night will be the culmination of a week-long unique educational experience for chefs who have come to learn about and participate in the art of charcuterie and pork butchery. John Kowalski is an award-winning chef and a professor of culinary arts at The Culinary Institute of America.