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Professional Charcuterie: Sausage Making, Curing, Terrines and Pates

Professional Charcuterie: Sausage Making, Curing, Terrines and Pates

Hardback

By (author) John Kinsella, By (author) David T. Harvey

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  • Publisher: John Wiley & Sons Inc
  • Format: Hardback | 304 pages
  • Dimensions: 198mm x 254mm x 25mm | 726g
  • Publication date: 2 May 1996
  • Publication City/Country: New York
  • ISBN 10: 0471122378
  • ISBN 13: 9780471122371
  • Illustrations note: Ill.
  • Sales rank: 134,109

Product description

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. 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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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.