Professional Charcuterie

Kinsella, John; Harvey, David T.

Published by John Wiley and Sons Ltd
ISBN 10: 0471122378 / ISBN 13: 9780471122371
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1996. 1st Edition. Hardcover. 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. Num Pages: 304 pages, Ill. BIC Classification: WBT. Category: (G) General (US: Trade); (P) Professional & Vocational. Dimension: 260 x 205 x 14. Weight in Grams: 764. . . . . . Books ship from the US and Ireland. Bookseller Inventory #

About this title:

Synopsis: 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 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.

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.

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Bibliographic Details

Title: Professional Charcuterie
Publisher: John Wiley and Sons Ltd
Book Condition: New

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Kinsella, John; Harvey, David T.
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John Kinsella; David T. Harvey
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Book Description Wiley, 1996. Hard Cover. Book Condition: Fine. Dust Jacket Condition: No DJ. First Edition, Fifth Impression. With previous owner's name on the top edge, otherwise a fine hardcover first edition, fifth printing copy, no DJ, black spine. Size: 4to - over 9¾" - 12" tall. Bookseller Inventory # 077734

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Book Description Wiley, 1996. Hardcover. Book Condition: Near Fine. 1st Edition. Near Fine reprint hardcover issued without dust jacket. A clean attractive copy. Bookseller Inventory # 002471

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Book Description John Wiley & Sons, New York, 1996. Hardcover. Book Condition: Very Good. No Jacket. 1st Edition. 4to. xii + 288pp. Perfect bound book in laminated printed paper-covered boards. No dust jacket (as issued?). Minor shelf wear to cover. Binding tight, pages clean and unmarked. Bookseller Inventory # 000709

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Book Description JOHN WILEY & SONS, United States, 1996. Hardcover. Book Condition: Good. Dust Jacket Condition: Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. General. Book: USED, Good. Dust Jacket: Good. Bookseller Inventory # 01978047112237116. Bookseller Inventory # 01978047112237116

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Book Description John Wiley and Sons Ltd. Hardback. Book Condition: new. BRAND NEW, Professional Charcuterie: Sausage Making, Curing, Terrines and Pates, John Kinsella, David T. Harvey, 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 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. Bookseller Inventory # B9780471122371

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