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Professional Charcuterie By John Kinsella

Professional Charcuterie
by John Kinsella

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£5.99
The complete, contemporary guide to preparing sausages, cured and smoked meats, pates 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.
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Professional Charcuterie Summary


Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates by John Kinsella

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates 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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About John Kinsella


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.

Additional information

GOR004383939
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates by John Kinsella
John Kinsella
Used - Very Good
Hardback
John Wiley & Sons Inc
1996-03-30
304
0471122378
9780471122371
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.