The Art of Charcuterie - The Culinary Institute of America (CIA) - Books - John Wiley and Sons Ltd - 9780470197417 - November 19, 2010
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The Culinary Institute of America (CIA)
The Art of Charcuterie

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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.

400 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released November 19, 2010
ISBN13 9780470197417
Publishers John Wiley and Sons Ltd
Pages 400
Dimensions 214 × 257 × 35 mm   ·   1.62 kg

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