Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés

The complete, contemporary guide to preparing sausages, cured andsmoked meats, pâtés 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.

BASIC INFORMATION.

Equipment.

Sanitation.

Ingredients for the Charcuterie Kitchen.

Wet and Dry Curing.

Hot and Cold Smoking.

Traditional Charcuterie.

Sauces.

RECIPES.

Appendices.

Glossary.

Indexes.

JOHN KINSELLA is one of a small number of American CulinaryFederation–certified Master Chefs. He is Chef–Instructor andProgram Coordinator in the Culinary Arts Program at CincinnatiState Technical College and a member of the American Academy ofChefs. Trained in London, he served his apprenticeship at theGrosvenor House Hotel, Park Lane, and is certified as a MasterChef, London City and Guilds.

DAVID T. HARVEY is a certified chef who trained with Chef Kinsella.