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. $70.12, 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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New. 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. $70.13, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 1996 by Wiley.
Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $72.42, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 1996 by Wiley.
Add this copy of Professional Charcuterie: Sausage Making, Curing, to cart. $76.00, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1996 by Wiley.
Add this copy of Professional Charcuterie to cart. $85.17, new condition, Sold by Kennys.ie rated 5.0 out of 5 stars, ships from Galway, IRELAND, published 1996 by Wiley.
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New. 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......We ship daily from our Bookshop.