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.
"synopsis" may belong to another edition of this title.
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.
JOHN KINSELLA is one of a small number of American CulinaryFederation-certified Master Chefs. He is Chef-Instructor andProgram Coordinator in the Culinary Arts Program at CincinnatiState Technical College and a member of the American Academy ofChefs. Trained in London, he served his apprenticeship at theGrosvenor House Hotel, Park Lane, and is certified as a MasterChef, London City and Guilds.
DAVID T. HARVEY is a certified chef who trained with Chef Kinsella.
"About this title" may belong to another edition of this title.
Shipping:
FREE
Within U.S.A.
Shipping:
US$ 4.30
Within U.S.A.
Seller: Ergodebooks, Houston, TX, U.S.A.
Hardcover. Condition: Good. 1. The complete, contemporary guide to preparing sausages, cured and smoked meats, ptés and terrines, and cured and smoked fish of the highest qualityCenturies 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. Seller Inventory # SONG0471122378
Quantity: 1 available
Seller: Seattle Goodwill, Seattle, WA, U.S.A.
Condition: Acceptable. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwills nonprofit mission!. Seller Inventory # 0KVOFY006MYS_ns
Quantity: 1 available
Seller: Wonder Book, Frederick, MD, U.S.A.
Condition: Fair. Signed Copy . Inscribed by co-author John Kinsella on front pastedown. Owner's name on front pastedown. Dampstained. Seller Inventory # K12OS-00033
Quantity: 1 available
Seller: 369 Bookstore _[~ 369 Pyramid Inc ~]_, Dover, DE, U.S.A.
Hardcover. Condition: Good. The complete, contemporary guide to preparing sausages, cured and smoked meats, p?t?s and terrines, and cured and smoked fish of the highest qualityCenturies 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. Seller Inventory # AMPLE0471122378
Quantity: 1 available
Seller: Big Bill's Books, Wimberley, TX, U.S.A.
Hardcover. Condition: very good. Very Good Copy. Seller Inventory # BBB_very_0471122378
Quantity: 1 available
Seller: Front Cover Books, Denver, CO, U.S.A.
Condition: new. Seller Inventory # FrontCover0471122378
Quantity: 1 available
Seller: Black Rock Books, St Michael, Barbados
Hardcover. Condition: New. 1st Edition. In shrink wrap. Seller Inventory # G01131
Quantity: 1 available
Seller: GoldBooks, Denver, CO, U.S.A.
Hardcover. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think0471122378
Quantity: 1 available
Seller: GoldenDragon, Houston, TX, U.S.A.
Hardcover. Condition: new. Buy for Great customer experience. Seller Inventory # GoldenDragon0471122378
Quantity: 1 available
Seller: Books of the Smoky Mountains, Del Rio, TN, U.S.A.
Condition: very good. Gently used book with ongoing seller support until you're fully satisfied with your purchase. Seller Inventory # oldport0471122378
Quantity: 1 available