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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates Hardcover – 2 May 1996

4.1 out of 5 stars 4 customer reviews

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Product details

  • Hardcover: 304 pages
  • Publisher: John Wiley & Sons; 1 edition (2 May 1996)
  • Language: English
  • ISBN-10: 0471122378
  • ISBN-13: 978-0471122371
  • Product Dimensions: 21.1 x 2 x 26.1 cm
  • Average Customer Review: 4.1 out of 5 stars 4 customer reviews
  • Amazon Bestsellers Rank: 586,579 in Books (See Top 100 in Books)
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Product description

Synopsis

The newcomer's guide to an old culinary practice revisited for the '90s The ancient art of charcuterie (from the French for "cooked meat") once referred only to pork preparations, but today it is used to describe products that are made with all kinds of meat, fish and game. Written by a master chef and his protege, this is the student, amateur or veteran cook's guide to the world of charcuterie-complete with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation , curing, and smoking instructions for many different kinds of foodstuffs-from the simple and rustic to the elegant and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat pates. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform. * Provides over 200 recipes * Suggests guidelines for creating healthier products using fat-free oils and dry curing JOHN KINSELLA (Cincinnati, Ohio), one of fewer than 100 Certified Master Chefs in the U.S., teaches culinary arts at Cincinnati Technical College.

Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane. DAVID T. HARVEY (Cincinnati, Ohio) trained as a chef with Kinsella.

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.

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23 December 2013
Format: Hardcover|Verified Purchase
12 July 2010
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13 August 2001
Format: Hardcover|Verified Purchase
34 people found this helpful
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12 November 2008
Format: Hardcover
8 people found this helpful
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Amazon.com: 3.4 out of 5 stars 17 reviews
todd fischer
5.0 out of 5 starsIm Sold on it !
5 September 2017 - Published on Amazon.com
Format: Hardcover|Verified Purchase
jerry d. lee
5.0 out of 5 starsFive Stars
30 March 2017 - Published on Amazon.com
Format: Hardcover|Verified Purchase
Menylev
5.0 out of 5 starsVery good
4 February 2017 - Published on Amazon.com
Format: Hardcover|Verified Purchase
Scott Gordon
5.0 out of 5 starsGreat book
3 February 2010 - Published on Amazon.com
Format: Hardcover|Verified Purchase
Taillevent
5.0 out of 5 starsnot for beginners
8 April 2012 - Published on Amazon.com
Format: Hardcover
One person found this helpful.
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