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    Professional Charcuterie: Sausage Making, Curing, Terrines and Pates (Hardback) By (author) John Kinsella, By (author) David T. Harvey

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    DescriptionThe 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. 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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  • Full bibliographic data for Professional Charcuterie

    Title
    Professional Charcuterie
    Subtitle
    Sausage Making, Curing, Terrines and Pates
    Authors and contributors
    By (author) John Kinsella, By (author) David T. Harvey
    Physical properties
    Format: Hardback
    Number of pages: 304
    Width: 208 mm
    Height: 253 mm
    Thickness: 19 mm
    Weight: 764 g
    Language
    English
    ISBN
    ISBN 13: 9780471122371
    ISBN 10: 0471122378
    Classifications

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBT
    B&T Modifier: Subject Development: 06
    DC22: 641.6
    LC subject heading:
    B&T Merchandise Category: POD
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    DC21: 641.6
    BISAC V2.8: CKB054000
    LC subject heading: ,
    LC classification: TX749.5.P6
    B&T Approval Code: A97406041
    BISAC V2.8: CKB000000
    LC subject heading:
    LC classification: TX749.5.P67 K56 1996
    LC subject heading:
    Thema V1.0: WB
    Illustrations note
    Ill.
    Publisher
    John Wiley and Sons Ltd
    Imprint name
    John Wiley & Sons Inc
    Publication date
    02 May 1996
    Publication City/Country
    New York
    Author Information
    JOHN KINSELLA is one of a small number of American Culinary Federation-certified Master Chefs. He is Chef-Instructor and Program Coordinator in the Culinary Arts Program at Cincinnati State Technical College and a member of the American Academy of Chefs. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane, and is certified as a Master Chef, London City and Guilds. DAVID T. HARVEY is a certified chef who trained with Chef Kinsella.
    Back cover copy
    The complete, contemporary guide to preparing sausages, cured and smoked meats, p?t's and terrines, and cured and smoked fish of the highest qualityCenturies 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.
    Table of contents
    BASIC INFORMATION. Equipment. Sanitation. Ingredients for the Charcuterie Kitchen. Wet and Dry Curing. Hot and Cold Smoking. Traditional Charcuterie. Sauces. RECIPES. Appendices. Glossary. Indexes.