Professional Charcuterie
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Product Description
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.
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.
From the Back Cover
The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés 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.
Inside This Book
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First Sentence
(Page numbers in italics indicate best grilling varieties.) Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
(Page numbers in italics indicate best grilling varieties.) Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
2.0 out of 5 stars
Superficial,
By
This review is from: Professional Charcuterie: Sausage Making, Curing, Terrines and Pates (Hardcover)
The arithmetic is disappointing as very few conversions add up in any system, least of all the metric system. The information contained in this book is not of sufficient depth for such a critical subject as food safety. Some of the recipes are wrong when it comes to the amount or type of Prague powder and generally contain too much pepper and herbs. The Frankfurter recipe is simply inedible. These guys are supposed to be chefs? And when are we going to be told what the European equivalent of Corn Syrup Solids is?
31 of 36 people found the following review helpful:
5.0 out of 5 stars
Packed full of information.,
This review is from: Professional Charcuterie: Sausage Making, Curing, Terrines and Pates (Hardcover)
At first glance this book will look expensive, but there are none of the usual pictures you get in cookbooks, so it is solid information. Although this is a professional guide it is very useful for the home/hobby cook. If you have never made Sausages, terrines or pate before I would not recommend this book to the beginner. Also a lot of the recipes call for smoking the products, so if you don't have access to a smoker you should be aware of this. All recipes contain temperature guides from smoking which is excellent and measurements are in both US and Metric. This is a very rich source of information for both professionals and experienced sausage makers.
5.0 out of 5 stars
Great read!,
By Marc Frederic "Boucher Charcutier Traiteur" (Devon England) - See all my reviews
This review is from: Professional Charcuterie: Sausage Making, Curing, Terrines and Pates (Hardcover)
At last I've read this book, I've waited years to receive this book for past birthdays and yet the hints I dropped never sunk in with my family members. I'm a Professional Charcutier myself and yet I learnt a few things from this book once I purchased it myself that is. Excellent for the hobbyist charcutier or beginner to get on the road of culinary success.
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