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Charcuterie: Sausages, Pates and Accompaniments (10 Edition)

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Charcuterie: Sausages, Pates and Accompaniments (10 Edition) Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

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.

Product Details

ISBN:
9781428319912
Author:
Sonnenschmidt, Fritz H.
Publisher:
Cengage Learning
Author:
Sonnenschmidt, Fritz H(Fritz H. Sonnenschmidt)
Author:
Schneller, Thomas
Author:
Suas, Michel
Author:
Sonnenschmidt, Frederic H.
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Methods - General
Subject:
Food Science
Subject:
Hospitality, Travel & Tourism
Subject:
Sausages; Delmar; Cengage; Sonnenschmidt; Charcuterie; Pates;
Subject:
Sausages
Subject:
Del Mar
Subject:
Cengage
Subject:
Sonnenschmidt
Subject:
Charcuterie
Subject:
Pãatâes
Subject:
Business Writing
Publication Date:
20090231
Binding:
TRADE PAPER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
368
Dimensions:
9.80x8.00x.60 in. 1.58 lbs.

Related Subjects

Arts and Entertainment » Photography » Technique
Business » General
Business » Management
Business » Writing
Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » Methods » Miscellaneous Methods
Health and Self-Help » Health and Medicine » Nutrition
Reference » Science Reference » Technology
Science and Mathematics » Agriculture » General

Charcuterie: Sausages, Pates and Accompaniments (10 Edition) Used Trade Paper
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Product details 368 pages Cengage Learning - English 9781428319912 Reviews:
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