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Professional Charcuterie
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Description
Description| Publisher | John Wiley & Sons Inc (US) |
| Author(s) | John Kinsella / David T. Harvey |
| Subtitle | Sausage Making, Curing, Terrines, and Pâtés |
| Edition | 1 |
| Published | 30th March 1996 |
| Related course codes |
Sausage Making, Curing, Terrines, and Pâtés
The complete, contemporary guide to preparing sausages, cured andsmoked meats, pâtés and terrines, and cured and smoked
fish of the highest quality
Centuries of skill and imagination have earned charcuterie a
revered place in the world of gastronomy, and Professional
Charcuterie honors that proud tradition. This working manual and
treasury of recipes covers the selection and assembly of
ingredients, the most effective use of equipment, and the
indispensable basics of food safety. Incorporating a wide variety
of meats, seafood, fowl, and game, its range of over 200 enticing,
culinary classroom-tested recipes includes all the classics of
charcuterie, as well as exceptional contemporary favorites.
Step-by-step instructions for smoking and curing are clearly
presented, as well as illustrated procedures for preparing and
stuffing sausages.
Designed for professionals and culinary students as well as home
cooks, Professional Charcuterie allows readers to produce superior
products upon the very first effort, and to develop their skills to
even higher levels.
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