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

2.9 out of 5 stars 13 customer reviews

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  • Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes
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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, 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.

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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: 8.3 x 0.8 x 10.3 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: #693,978 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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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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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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Format: Hardcover
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). This is the organization that certifies one as a master chef in America. This was a required textbook for my butchery, chaurcuterie, and advanced butchery classes. It is NOT meant for a casual beginner cook. Just like "The Escoffier" by George Auguste Escoffier (look it/him up), it is intended for those who already know culinary theory and are educated in food and beverage sanitation and hygiene. I am an avid sausage maker and charcutier and often adapt recipes I learned from this book. Every time I serve something inspired by this book I receive nothing more than the highest compliments. As for how it appears somewhat slapped together, well, it was put together using his own personal notes from his own work and not intended to be read as haute literature. If one wants an incredible compilation of notes on charcuterie and sausage making and don't require the author to spell out every detail and step in the process than this is an a absolutely vital work. I recommend every trained chef or advanced cook have a copy of this book.
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