Synopses & Reviews
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.
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
Ingredients for the Charcuterie Kitchen.
Wet and Dry Curing.
Hot and Cold Smoking.