Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes Hardcover - 1996 - 1st Edition
by Kinsella, John; Harvey, David T
From the rear cover
The complete, contemporary guide to preparing sausages, cured and smoked meats, p�t�s 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.
Details
- Title Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes
- Author Kinsella, John; Harvey, David T
- Binding Hardcover
- Edition number 1st
- Edition 1
- Pages 304
- Language ENG
- Publisher Wiley, New York
- Date 1996-04
- Features Glossary, Illustrated, Index
- ISBN 9780471122371
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Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes
by Kinsella, John
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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates
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Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes
by Kinsella, John
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Professional Charcuterie: Sausage Making, Curing, Terrines, and P�tés
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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés
by Kinsella, John; Harvey, David T
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Professional Charcuterie: Sausage Making, Curing, Terrines, and P tés
by David T. Harvey John Kinsella
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