Title: The Art of Charcuterie
 Author: John Kowalski, in collaboration with The Culinary Institute of America
Tags: charcuterie, cured meats, culinary techniques, meat preservation, artisanal food, professional cookery, Culinary Institute of America, food craftsmanship, sausage making, salami
Short Description: A comprehensive guide to the craft of charcuterie, this book explores the techniques, traditions, and artistry behind cured meats. Authored by John Kowalski with the Culinary Institute of America, it offers professional insights into sausage making, salami, and the broader world of meat preservation.