Professional Charcuterie

Name: Professional Charcuterie
Brand: John Wiley & Sons Inc
SKU: 9780471122371
Price: 300.91 PLN
Availability: InStock

Sausage Making, Curing, Terrines and Pates

Autor: John Kinsella, David T. Harvey

Język:

Oprawa: Twarda

Wydawca: John Wiley & Sons Inc

Dostępność: Dostępna u dostawcy

Wysyłamy za 14-20 dni

300.91 zł

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines,...

Informacje o książce

Autor

John Kinsella, David T. Harvey

Język

Angielski

Oprawa

Książka - Twarda

Data wydania

1996

strony

304

EAN

9780471122371

ISBN

0471122378

Enbook ID

04887606

Wydawca

John Wiley & Sons Inc

Waga

764

Wymiary

208 x 253 x 19

Pełny opis

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.

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