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Professional Charcuterie : Sausage Making, Curing, Terrines, and Ptes
by John Kinsella and David T. Harvey

Overview - 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.  Read more...

 
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More About Professional Charcuterie by John Kinsella; David T. Harvey
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9780471122371
  • ISBN-10: 0471122378
  • Publisher: John Wiley & Sons
  • Publish Date: April 1996
  • Page Count: 304


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