| Professional Charcuterie: Sausage Making, Curing, Terrines, and Pātes Contributor(s): Kinsella, John (Author), Harvey, David T. (Author) |
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ISBN: 0471122378 ISBN-13: 9780471122371 Publisher: Wiley OUR PRICE: $56.70 Product Type: Hardcover - Other Formats Published: April 1996 Annotation: The complete, contemporary guide to preparing sausages, cured and smoked meats, pates 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. |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Meat |
| Dewey: 641.6 |
| LCCN: 95043662 |
| Physical Information: 1.04" H x 8.08" W x 10.32" (1.62 lbs) 304 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The complete, contemporary guide to preparing sausages, cured andsmoked meats, p?t's 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. |
