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The Professional Charcuterie Series :{VOLUME ONE} Hams - Sausage Meats - Blood Sausages and White Sausages - Rillettes Rillons Confits - Smoked Pork

Cottenceau, Marcel, Jean-Francois, and Jean-Pierre Odeau {Authors} with Pierre Michalet {Under the Direction Of} and Anne Sterling {Translation By}

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ISBN 10: 0442304331 / ISBN 13: 9780442304331
Published by CICEM {Compagnie Internationale De Consultation Education et Media}/Van Nostrand Reinhold, Paris, France/New York, NY, 1991
Condition: Fine Hardcover
From Glued To The Tube Books (Minneapolis, MN, U.S.A.)

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VOLUME ONE of the series examines the foundations of charcuterie, beginning with the basic ingredients and techniques. The mainstay of the charcutier, pork is covered in detail, followed by the other butchered meats, fowl, game, fish, shellfish, fruit, and vegetables. The additives used to cure and preserve meat specialties are discussed, as are the spices and aromatics so essential to well-made charcuterie. Tips on nutrition and hygiene are followed by an explanation of the basic techniques used by the charcutier, including butchering, sorting the meat, salting, drying, smoking, grinding, stuffing, and cooking. A glossary of useful terms closes this overview." This book has 304 pages and is profusely illustrated. Over, a FINE copy with FINE dustjacket of this MOST SCARE title. Bookseller Inventory # 038995

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Bibliographic Details

Title: The Professional Charcuterie Series :{VOLUME...

Publisher: CICEM {Compagnie Internationale De Consultation Education et Media}/Van Nostrand Reinhold, Paris, France/New York, NY

Publication Date: 1991

Binding: Hard Cover

Book Condition:Fine

Dust Jacket Condition: Fine

Edition: First U. S. Edition

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Professional Charcuterie Vol 1

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