What is included with this book?
John Kowalski is a Certified Hospitality Educator and a professor of culinary arts at the CIA. His previous experience includes restaurant positions at Le Chantilly, Le Périgord Park, and Petite Marmite. He also has worked as a corporate traveling chef throughout the United States and as an educational administrator at Empire State College. Kowalski competed with the CIA's faculty teams in the Sociètè Culinaire Philanthropique's New York Culinary Salon in 1995 and 1996 and 2001 through 2003. His awards include First Prize for Cooking and an Honorable Mention for Pastry in 1995, First Prize for Culinary Presentation in 2002, and the Salon's grand prize, the Marc L. Sarrazin Trophy, in 2003.
Chapter One: Equipment.
Chapter Two: Spices, Herbs, and Seasonings.
Chapter Three: Meats, Poultry, and Seafood.
Chapter Four: Sanitation.
Chapter Five: Curing and Brining.
Chapter Six: Smoking.
Chapter Seven: Forcemeats.
Chapter Eight: Sausages.
Chapter Nine: Condiments.