Cooking Books -> Pork
Professional Charcuterie : Sausage Making, Curing, Terrines, and Pâtés
Harvey, David T.
John Wiley & Sons
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The publisher, John Wiley & Sons
Based on three years of research this exceptional culinary book explores the art and practice of fine charcuterie. A master chef and his apprentice/coauthor present over 200 well-honed recipes for sausages, smoked
meats, and cured and smoked fish. Covers basic techniques, equipment, sanitation, and safety. Includes curing solutions and smoking instructions as well as recipes and guidelines for healthier products using fat-free oils and dry curing.
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.... read more
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 protégé, 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 patés. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform.
Provides over 200 recipes
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.
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