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Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes Hardcover – April 13, 1996


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Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes + In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods + Salumi: The Craft of Italian Dry Curing
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Product Details

  • Hardcover: 304 pages
  • Publisher: Wiley; 1 edition (April 13, 1996)
  • Language: English
  • ISBN-10: 0471122378
  • ISBN-13: 978-0471122371
  • Product Dimensions: 10.3 x 8.1 x 1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 2.9 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #137,841 in Books (See Top 100 in Books)

Editorial Reviews

From the Publisher

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.

From the Back Cover

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.


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Customer Reviews

They are listed in alphabetical order, not very helpful.
jerry i h
Great information & recipes lie between the covers including info. on equiptment, sausage, meats, terrains, broths, chemicals.
D.G.Meyers
This book is for the professional cook in mind not for homestead sasuage makers.
John M Smith II

Most Helpful Customer Reviews

57 of 63 people found the following review helpful By jerry i h on October 18, 2007
Format: Hardcover
I was pleasantly looking forward to this book, since there are not many books that cover this subject. Sadly, this one is rather inadequate. The explanations and essays are scatterbrained and perfunctory, although I thought the recipes were `interesting'. I do not recommend this book, unless you are already knowledgeable on the subject and are only looking for recipes and can distinguish good recipes from bad.

Starting right off in the Preface, the author steps into the proverbial cow-pie. `We wanted to address the professional chef, student, and the dedicated amateur-anyone, in fact, who wants to explore the art and practice of fine charcuterie'. Nothing could be further from the truth. There is not nearly enough educational material for an `amateur' let alone `anyone'. Page ix has a long winded essay on nutrition, yet the writing is laughably circumspect, vague, and non-committal.

The author makes a number of statements that I have serious issues with. I will dismiss them as a simple difference of opinion, but I believe the author to be simply wrong. IMHO, this book is not a source of unimpeachable information on charcuterie or anything else.

The entire issue of fresh charcuterie, cured charcuterie, drying, brining, and smoking is a critical subject that all must thoroughly understand before undertaking any recipe in this book, yet all the author devotes to the interweaving of these important subjects is a couple of confusing sentences on page 51. The author does not demonstrate why curing is necessary, what the difference is between wet and dry brines, when to use each one, or what changes in the meat occur, but just skips ahead to discussions of Prague powder and different types of injection needles.
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17 of 20 people found the following review helpful By D.G.Meyers on March 10, 2000
Format: Hardcover
This is an advanced book. This was my first sausage cook book, it was overwhelming initally. Great information & recipes lie between the covers including info. on equiptment, sausage, meats, terrains, broths, chemicals. This is a fine suplement to Rytek Kutas' book. I would like to see the John & David write more on this topic. They seem to know their stuff!
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17 of 20 people found the following review helpful By James Sterling on October 25, 2003
Format: Hardcover
This is quite an advanced book. If you are looking for something suitable for the home kitchen, see if you can locate a copy of Jane Grigson's <<The Art of Making Sausages, Pates, and Other Charcuterie>>. It's out of print, but readily available used at Amazon.com.
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13 of 15 people found the following review helpful By c viola on December 22, 1999
Format: Hardcover
If you are very serious about sausages and salmai then this is the book for you, well set out with very precise reqirements eg: the humidity must be kept at 73% with a smoke temp of 95 during the next 2 weeks, its that kind of stuff. Great
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39 of 51 people found the following review helpful By simon broadribb on August 28, 2000
Format: Hardcover
This book looks good, with lots of pictures and sausage mixes. I have been making sausages for a living for twenty years, I have won many local competions including currently holding the title for supreme champion of hampshire UK. When I first started reading this book I thought these will not work and how right I was. When I changed a few things around the sausages came out ok. This book is not as it states PROFESSIONAL.
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3 of 3 people found the following review helpful By R. Capps on July 19, 2008
Format: Hardcover
This book is not worth the price! It is light on the educational aspects required for successful and SAFE sausage making. The art of sausage making is not difficult, but some of the techniques can be challenging for a beginner to understand without examples, such as drawings, photos, etc . . . this book contains VERY FEW illustrations, and NO PHOTOS. This book appears to primarily be a recipe collection, of which I've noticed that a number of the recipes are strikingly similar to those found in other, far superior books available. I would highly recommend either 'Great Sausage Recipes & Meat Curing' by Rytek Kutas, or my absolute favorite, 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman & Brian Polcyn over this book. Either of the alternative titles would be a much better match for someone just venturing into, or expanding on their skills in sausage making or any other type of charcuterie.
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5 of 6 people found the following review helpful By csb manila on January 28, 2003
Format: Hardcover
I particularly like the spice combinations presented in the different recipes. It covers sausages from around our planet. Procedure-wise, methods can change depending on where we are in the globe but this book is an effective guide to charcuterie-making as a whole !!
... I really do not know what the other reviewers were looking for in a charcuterie book, though !!
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