Professional Charcuterie

Professional Charcuterie

Sausage Making, Curing, Terrines, and Pâtés

Book - 1996
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The complete, contemporary guide to preparing sausages, cured andsmoked meats, pâtés and terrines, and cured and smokedfish of the highest quality

Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronomy, and ProfessionalCharcuterie honors that proud tradition. This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, fowl, and game, its range of over 200 enticing,culinary classroom-tested recipes includes all the classics ofcharcuterie, as well as exceptional contemporary favorites.Step-by-step instructions for smoking and curing are clearlypresented, as well as illustrated procedures for preparing andstuffing sausages.

Designed for professionals and culinary students as well as homecooks, Professional Charcuterie allows readers to produce superiorproducts upon the very first effort, and to develop their skills toeven higher levels.

Publisher: New York ; Toronto : John Wiley, c1996
ISBN: 9780471122371
Branch Call Number: 641.6 KIN
Characteristics: xii, 288 p. : ill. ; 26 cm
Additional Contributors: Harvey, David T


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