Fabrication and Charcuterie (Garde Manger)

Posted by ECP on Jan 20, 2011 in Culinary Arts Program Los Angeles, ECP Public Relations | 0 comments

 

Zadi and Park Share Secrets of Sausage and Terrines at Ecole de Cuisine (Food GPS)

Brand X- Basic Training: The fine art of charcuterie

Pasadena’s Ecole de Cuisine shows you how the sausage is made (John Rabe, Off-Ramp)

Noah Galuten, LA Weekly Charcuterie and Meat Fabrication with Farid Zadi: Or, More Fun With Forcemeat