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

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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pbtis Cover

 

Synopses & Reviews

Publisher Comments:

The newcomer's guide to an old culinary practice revisited for the '90s

The ancient art of charcuterie (from the French for cooked meat) once referred only to pork preparations, but today it is used to describe products that are made with all kinds of meat, fish and game. Written by a master chef and his protigi, this is the student, amateur or veteran cook's guide to the world of charcuterie— complete with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation, curing, and smoking instructions for many different kinds of foodstuffs— from the simple and rustic to the elegant and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat patis. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform.

Provides over 200 recipes Suggests guidelines for creating healthier products using fat-free oils and dry curing

JOHN KINSELLA (Cincinnati, Ohio), one of fewer than 100 Certified Master Chefs in the U.S., teaches culinary arts at Cincinnati Technical College. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane. DAVID T. HARVEY (Cincinnati, Ohio) trained as a chef with Kinsella.

Synopsis:

The complete, contemporary guide to preparing sausages, cured and smoked meats, p?t?s 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.

About the Author

JOHN KINSELLA is one of a small number of American Culinary Federation-certified Master Chefs. He is Chef-Instructor and Program Coordinator in the Culinary Arts Program at Cincinnati State Technical College and a member of the American Academy of Chefs. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane, and is certified as a Master Chef, London City and Guilds.

DAVID T. HARVEY is a certified chef who trained with Chef Kinsella.

Table of Contents

BASIC INFORMATION.

Equipment.

Sanitation.

Ingredients for the Charcuterie Kitchen.

Wet and Dry Curing.

Hot and Cold Smoking.

Traditional Charcuterie.

Sauces.

RECIPES.

Appendices.

Glossary.

Indexes.

Product Details

ISBN:
9780471122371
With:
Harvey, David T.
Author:
Harvey, David T.
Author:
Kinsella, John
Publisher:
Wiley
Location:
New York :
Subject:
General
Subject:
Cookery
Subject:
Cookery (fish)
Subject:
Meat
Subject:
Cookery (meat)
Subject:
Cookery (pork)
Subject:
Specific Ingredients - Meat
Subject:
Cooking and Food-General
Subject:
Cooking
Copyright:
Series Volume:
6961
Publication Date:
April 1996
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
304
Dimensions:
10.32x8.08x1.04 in. 1.62 lbs.

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Related Subjects

Business » Management
Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » General
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Engineering » Communications » Telephony

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pbtis New Hardcover
0 stars - 0 reviews
$60.00 In Stock
Product details 304 pages John Wiley & Sons - English 9780471122371 Reviews:
"Synopsis" by , The complete, contemporary guide to preparing sausages, cured and smoked meats, p?t?s 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.

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