The complete, contemporary guide to preparing sausages, cured andsmoked meats, p?t's and terrines, and cured and smokedfish of the highest quality Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronomy, and ProfessionalCharcuterie honors that proud tradition. This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, ...
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The complete, contemporary guide to preparing sausages, cured andsmoked meats, p?t's and terrines, and cured and smokedfish of the highest quality Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronomy, and ProfessionalCharcuterie honors that proud tradition. This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics ofcharcuterie, as well as exceptional contemporary favorites.Step-by-step instructions for smoking and curing are clearlypresented, as well as illustrated procedures for preparing andstuffing sausages. Designed for professionals and culinary students as well as homecooks, Professional Charcuterie allows readers to produce superiorproducts upon the very first effort, and to develop their skills toeven higher levels.
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Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $5.53, good condition, Sold by Zoom Books Company rated 5.0 out of 5 stars, ships from Lynden, WA, UNITED STATES, published 1996 by Wiley.
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Book is in very good condition and may include minimal underlining highlighting. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $5.54, good condition, Sold by Zoom Books Company rated 5.0 out of 5 stars, ships from Lynden, WA, UNITED STATES, published 1996 by Wiley.
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Seller's Description:
Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $6.04, good condition, Sold by Goodwill of Greater Milwaukee rated 4.0 out of 5 stars, ships from Milwaukee, WI, UNITED STATES, published 1996 by Wiley.
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The cover has visible markings and wear. The pages are in Good condition but show signs of gentle use! Codes or product keys that accompany this product may not be valid. Fast Shipping in a Standard Poly Mailer!
Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $18.52, very good condition, Sold by Napa Bookmine rated 4.0 out of 5 stars, ships from Napa, CA, UNITED STATES, published 1996 by Wiley.
Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $19.95, fair condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1996 by Wiley.
Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $38.79, good condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 1996 by John Wiley and Sons.
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This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 950grams, ISBN: 9780471122371.
Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $44.04, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 1996 by Wiley.
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Fine. Sewn binding. Cloth over boards. 304 p. Contains: Illustrations. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $45.00, very good condition, Sold by The Book House - Saint Louis rated 4.0 out of 5 stars, ships from St. Louis, MO, UNITED STATES, published 1996 by John Wiley & Sons.
