Professional charcuterie : John Kinsella, David T. Harvey.

By: Contributor(s): Material type: TextTextPublication details: New York : John Wiley & Sons, c1996.Description: xii, 288 p. : ill. ; 26 cmISBN:
  • 0471122378 (alk. paper)
  • 9780471122371 (alk. paper)
Subject(s): DDC classification:
  • 641.6 20
LOC classification:
  • TX749.5.P67 K56 1996
Contents:
Equipment -- Sanitation -- Ingredients for the charcuterie kitchen -- Wet and dry curing -- Hot and cold smoking -- Traditional charcuterie -- Sauces.
Summary: This book is 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. - Publisher.
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Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.6 K56P (Browse shelf(Opens below)) 1 Available 51994001283482

Includes indexes.

Equipment -- Sanitation -- Ingredients for the charcuterie kitchen -- Wet and dry curing -- Hot and cold smoking -- Traditional charcuterie -- Sauces.

This book is 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. - Publisher.

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