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Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes Hardcover – April 13, 1996
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From the Back Cover
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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Top Customer Reviews
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.Read more ›
... I really do not know what the other reviewers were looking for in a charcuterie book, though !!
Most Recent Customer 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 22 months ago by SpudGun
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
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