{"product_id":"the-art-of-charcuterie-9780470197417","title":"The Art of Charcuterie","description":"\u003cp\u003eA 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. Pts  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  pts  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.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45279768150069,"sku":"ByrdShop_0470197412","price":172.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9780470197417.jpg?v=1780609584","url":"https:\/\/atxbooks.com\/products\/the-art-of-charcuterie-9780470197417","provider":"ATX Books","version":"1.0","type":"link"}