- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
Used Trade Paper
Ships in 1 to 3 days
available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
More copies of this ISBN
Charcuterie: Sausages, Pates and Accompaniments (10 Edition)by Fritz H. Sonnenschmidt
Synopses & ReviewsPlease note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.
CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures.
About the Author
Thomas Schneller, a Certified Hospitality Educator and Assistant Professor at the Culinary Institute of America. He is currently the Head Chef and Owner of Schneller's Meats, the Chef and owner of Schneller's Restaurant and Assistant Chef and Manager of Schneller's Caterers. Being both an educator and a business owner focusing on meat cuts and fabrication, Thomas Schneller is in a unique position to view the market from both and educators and a business operators standpoint.
Table of Contents
1: Equipment Selection, Sanitary Care, and Usage. 2: Meat, the raw base of Sausage Making. 3: Seasonings, Binders, and Curing Salts. 4: Sausage Casings. 5: Smoking Sausages and Meats. 6: Cooked Sausages. 7: Spreadable Raw Sausages. 8: Sliceable Raw Sausages. 9: Poached Sausages. 10: Bratwurst. 11: Pâtes and Terrines. 12: Aspics, Headcheese, and Savory Jellies. 13: Curing and Brining. 14: Introduction to Salsas. 15: Specialty Recipes. Appendix A: Conversion Chart. Appendix B: How to Calculate Sausage Formulas. Appendix C: Resources.
What Our Readers Are Saying
Arts and Entertainment » Photography » Technique