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Based on three years of research this exceptional culinary book explores the art and practice of fine charcuterie. A master chef and his apprentice/coauthor present over 200 well-honed recipes for sausages, smoked meats, and cured and smoked fish. Covers basic techniques, equipment, sanitation, and safety. Includes curing solutions and smoking instructions as well as recipes and guidelines for healthier products using fat-free oils and dry curing.
The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés 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.See all Editorial Reviews
He uses chicken in his "Irish" white pudding recipe - that says it all really. I struggle to give credibility to the authenticity of other recipes when I saw that, as no... Read morePublished 13 months ago by SpudGun
Master Chef John Kinsella trained me in the culinary arts. He is an extremely passionate and talented chef and was also the president of the American Culinary Federation (ACF). Read morePublished on April 7, 2012 by Taillevent
This book goes into great detail on the subject which can be a bit intimidating.Published on February 3, 2010 by Scott Gordon
This book is not worth the price! It is light on the educational aspects required for successful and SAFE sausage making. Read morePublished on July 19, 2008 by Robert C.
Oh my god I just read Thomas kellers book it's the Best!! This book on the other hand, is mediocrity at best. Read morePublished on October 13, 2006 by Stacey Mancuso