Professional charcuterie : sausage making, curing, terrines, and pâtés / John Kinsella, David T. Harvey.

By:

Kinsella, John, 1939- [author.]

Contributor(s):

Harvey, David T [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0471122378
9780471122371

Subject(s):

DDC classification:

641.6 20

LOC classification:

TX749.5.P67 K56 1996

Online resources:

Contributor biographical information

Contents:

Equipment -- Sanitation -- Ingredients for the charcuterie kitchen -- Wet and dry curing -- Hot and cold smoking -- Traditional charcuterie -- Sauces.

Summary: "The newcomer's guide to an old culinary practice revisited for the '90s ; The ancient art of charcuterie (from the French for "cooked meat") once referred only to pork preparations, but today it is used to describe products that are made with all kinds of meat, fish and game. Written by a master chef and his prot?g?, this is the student, amateur or veteran cook's guide to the world of charcuterie--complete with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation , curing, and smoking instructions for many different kinds of foodstuffs--from the simple and rustic to the elegant and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat pat?s. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform. ; ; ; Provides over 200 recipes ; Suggests guidelines for creating healthier products using fat-free oils and dry curing ; ; JOHN KINSELLA (Cincinnati, Ohio), one of fewer than 100 Certified Master Chefs in the U.S., teaches culinary arts at Cincinnati Technical College. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane. DAVID T. HARVEY (Cincinnati, Ohio) trained as a chef with Kinsella."--Publisher description.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.6 KIN (Browse shelf(Opens below))	1	Available		A125739B

Includes index.

Includes indexes.

Equipment -- Sanitation -- Ingredients for the charcuterie kitchen -- Wet and dry curing -- Hot and cold smoking -- Traditional charcuterie -- Sauces.

"The newcomer's guide to an old culinary practice revisited for the '90s ; The ancient art of charcuterie (from the French for "cooked meat") once referred only to pork preparations, but today it is used to describe products that are made with all kinds of meat, fish and game. Written by a master chef and his prot?g?, this is the student, amateur or veteran cook's guide to the world of charcuterie--complete with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation , curing, and smoking instructions for many different kinds of foodstuffs--from the simple and rustic to the elegant and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat pat?s. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform. ; ; ; Provides over 200 recipes ; Suggests guidelines for creating healthier products using fat-free oils and dry curing ; ; JOHN KINSELLA (Cincinnati, Ohio), one of fewer than 100 Certified Master Chefs in the U.S., teaches culinary arts at Cincinnati Technical College. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane. DAVID T. HARVEY (Cincinnati, Ohio) trained as a chef with Kinsella."--Publisher description.

Machine converted from AACR2 source record.

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