Book Description
The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés 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.
The publisher, John Wiley & Sons
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.
From the Back Cover
The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés 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.
About the Author
JOHN KINSELLA is one of a small number of American Culinary Federation-certified Master Chefs. He is Chef-Instructor and Program Coordinator in the Culinary Arts Program at Cincinnati State Technical College and a member of the American Academy of Chefs. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane, and is certified as a Master Chef, London City and Guilds.
DAVID T. HARVEY is a certified chef who trained with Chef Kinsella.
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