Professional Charcuterie
The complete, contemporary guide to the preparation of sausages, salted and smoked meats, pates and terrines, and salted and smoked fish of the highest quality
Centuries of skill and imagination have gained a place in the world of gastronomy, and professional charcuterie honors that proud tradition. This manual and treasury of recipes includes the selection and composition of ingredients, the most effective use of equipment and the essential basis of food safety. The assortment of more than 200 enticing, culinary, recipes tested in the classroom contains a wide range of meat, seafood, poultry and game and includes all 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 filling sausages.
Designed for professionals, culinary students and home cooks, Professional Charcuterie enables readers to produce their own products.
Specifications:
| Language: | English |
| Pages: | 304 |
