000			03090cam a2200433 i 4500
005			20221101182824.0
008			970319s1996 nyua 001 0 eng d
010			_a 95043662
011			_aBIB MATCHES WORLDCAT
020			_a0471122378 _qalk. paper
020			_a9780471122371 _qalk. paper
035			_a(ATU)b10422596
035			_a(OCoLC)33244075
040			_aDLC _beng _erda _cDLC _dXDM _dUKM _dBAKER _dBTCTA _dYDXCP _dNLE _dSGB _dOCLCQ _dATU
050	0	0	_aTX749.5.P67 _bK56 1996
082	0	0	_a641.6 _220
100	1		_aKinsella, John, _d1939- _eauthor. _9402132
245	1	0	_aProfessional charcuterie : _bsausage making, curing, terrines, and pâtés / _cJohn Kinsella, David T. Harvey.
264		1	_aNew York : _bJohn Wiley & Sons, _c[1996]
264		4	_c©1996
300			_axii, 288 pages : _billustrations ; _c26 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
500			_aIncludes indexes.
505	0		_aEquipment -- Sanitation -- Ingredients for the charcuterie kitchen -- Wet and dry curing -- Hot and cold smoking -- Traditional charcuterie -- Sauces.
520			_a"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.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking (Pork) _9316151
650		0	_aCooking (Fish) _9316121
650		0	_aCooking (Meat) _9316140
700	1		_aHarvey, David T., _eauthor. _91031747
856	4	2	_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/bios/wiley042/95043662.html
907			_a.b10422596 _b10-06-19 _c27-10-15
942			_cB
945			_a641.6 KIN _g1 _iA125739B _j0 _lcmain _o- _p$96.89 _q- _r- _s- _t0 _u5 _v0 _w0 _x0 _y.i10937900 _z28-10-15
998			_a(3)b _a(3)c _b20-03-18 _cm _da _feng _gnyu _h0
999			_c1122718 _d1122718