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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.
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 1 month 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
not impressive to complex for a intro to cureing too minimal for advance cureing. I would suggest "Charcuterie" if your a beginner or "Great Sausage Recipes and meat... Read morePublished on February 1, 2009 by Robert G. Mattoch
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