This hardcover book titled "The Art of Charcuterie" is a comprehensive guide to the art of meat preservation, written by John Kowalski and The Culinary Institute of America. It covers a wide range of topics including specific ingredients/meat, general courses and dishes, and fisheries and aquaculture. The book weighs 3 pounds and 7 ounces, with 388 pages. The book is published by Wiley & Sons, Incorporated, in 2011 and is written in English. The book is intended for adults and is not a textbook. It is not personalized or inscribed and is not vintage. This book is perfect for anyone interested in cooking and meat preservation, as well as cold dishes.
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