Professional Charcuterie: Sausage Making, Curing, Terrines, and P?tes
The complete, contemporary guide to preparing sausages, cured and smoked meats, pates 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 char…
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Produktdetails
Weitere Autoren: Harvey, David T.
- ISBN: 978-0-471-12237-1
- EAN: 9780471122371
- Produktnummer: 9422061
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 1996
- Seitenangabe: 304 S.
- Masse: H26.1 cm x B20.9 cm x D2.0 cm 853 g
- Gewicht: 853
Über den Autor
JOHN KINSELLA is one of a small number of American Culinary Federation-certified Master Chefs. He is Chef-Instructor and Program Coordinator in the Culinary Arts Program at Cincinnati State Technical College and a member of the American Academy of Chefs. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane, and is certified as a Master Chef, London City and Guilds. DAVID T. HARVEY is a certified chef who trained with Chef Kinsella.
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