ISBN: 9781603584685 Year Added to Catalog: 2013 Book Format: Hardcover, PLC Book Art: Full-Color Throughout Dimensions: 8 x 10 Number of Pages: 336 Book Publisher: Chelsea Green Release Date: January 21, 2014 Web Product ID: 762
Also in Food & Health
The Gourmet Butcher's Guide to Meat (with CD)
How to Source it Ethically, Cut it Professionally, and Prepare it Properly
Cole will instruct a two-week charcuterie course at Sterling College from June 23rd-July 3rd.
Over two weeks, students will learn the practical and scientific knowledge involved in creating small-scale artisan meat products.
Students will learn the processes for butchering, processing, fermenting, curing and dry-aging multiple animal types. A specific emphasis will be placed on tying microbiological knowledge to hands-on skills, in the broader context of food safety and state and federal regulations.
Students will also learn about the business of meat processing, sales, distribution and marketing.
Continuing education units: 4
Cole will speak about the ethical and sustainable sourcing of meat for the JBF's Enlightened Eaters Series on Wednesday, July 23rd from Noon-1:00pm. Copies of his new book, "The Gourmet Butcher's Guide to Meat" will be available for sale and signing.