- Print Length: 304 Pages
- Publisher: Wiley
- Publication Date: April 13, 1996
- Language: English
- ASIN: B0032UXZ4S
- ISBN-10: 0471122378
- ISBN-13: 978-0471122371
- File Format: PDF
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.
Not for beginners
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.