Pressing Matters: The Juicy History of the Duck Press скачать в хорошем качестве

Pressing Matters: The Juicy History of the Duck Press

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of duck presses from France, dating from 1910–1945. Also known as a canardière in French, a duck press is used to prepare canard à la rouennaise, or "duck in blood sauce," an iconic dish in classic French cuisine and the epitome of extravagant tableside service. Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-will... Watch videos about a selection of museum artifacts:    • Chuck Williams Culinary Arts Museum   Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series. ————————————————————————————————————————————————————— CIA: https://www.ciachef.edu CIA for Enthusiasts: https://www.ciafoodies.com CIA at Copia: https://www.ciaatcopia.com CIA ProChef: https://www.ciaprochef.com Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.