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Product Description
Book Description
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.
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.
From the Publisher
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.
Inside This Book
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First Sentence
(Page numbers in italics indicate best grilling varieties.) Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
(Page numbers in italics indicate best grilling varieties.) Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
2 of 2 people found the following review helpful
4.0 out of 5 stars
This is a professional sausage book,
Ce commentaire est de: Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes (Hardcover)
If you are very serious about sausages and salmai then this is the book for you, well set out with very precise reqirements eg: the humidity must be kept at 73% with a smoke temp of 95 during the next 2 weeks, its that kind of stuff. Great
4.0 out of 5 stars
Other suggestions,
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Ce commentaire est de: Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes (Hardcover)
This is quite an advanced book. If you are looking for something suitable for the home kitchen, see if you can locate a copy of Jane Grigson's <<The Art of Making Sausages, Pates, and Other Charcuterie>>. It's out of print, but readily available used at Amazon.com.
4.0 out of 5 stars
Good Enough, In all fairness,
By csb manila "chelo" (Asia) - See all my reviews
Ce commentaire est de: Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes (Hardcover)
I particularly like the spice combinations presented in the different recipes. It covers sausages from around our planet. Procedure-wise, methods can change depending on where we are in the globe but this book is an effective guide to charcuterie-making as a whole !!... I really do not know what the other reviewers were looking for in a charcuterie book, though !!
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