Menu

Shop CIA ProChef

lg-charcuterie

The Art of Charcuterie

$65.00 $39.00
Add to Cart

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.

Related Products

Digital Media Capabilities

Culinary Institute of America’s Digital Media team

The Culinary Institute of America’s Digital Media team offers a wide range of digital services, from website development to webcasting and online marketing to online education. Learn more here!

Menus of Change 3

Menus Of Change

Watch the live webcast of The Culinary Institute of America’s Menus of Change conference.

Culinary training video subscription

Looking for Training Videos?

Our training video collection is designed to educate your employees or students about culinary fundamentals and techniques, world cuisines, wine service, foodservice management, and more.

CIA Consulting Homepage Icon

CIA Consulting

Culinary consulting services that deliver results