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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtes

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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtes

The complete, contemporary guide to preparing sausages, cured andsmoked meats, pÃ¢tÃ©s and terrines, and cured and smokedfish of the highest quality

Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronomy, and ProfessionalCharcuterie honors that proud tradition. This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, fowl, and game, its range of over 200 enticing,culinary classroom-tested recipes includes all the classics ofcharcuterie, as well as exceptional contemporary favorites.Step-by-step instructions for smoking and curing are clearlypresented, as well as illustrated procedures for preparing andstuffing sausages.

Designed for professionals and culinary students as well as homecooks, Professional Charcuterie allows readers to produce superiorproducts upon the very first effort, and to develop their skills toeven higher levels.

Country	USA
Binding	Hardcover
Brand	Wiley Publishers
EAN	9780471122371
Edition	1
ISBN	0471122378
IsEligibleForTradeIn	1
Label	Wiley
Manufacturer	Wiley
Model	#N/A
MPN	#N/A
NumberOfItems	1
NumberOfPages	304
PartNumber	#N/A
PublicationDate	1996-04-13
Publisher	Wiley
Studio	Wiley
ReleaseDate	0000-00-00

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