The complete contemporary guide to preparing sausages cured & smoked meats pates & terrines & cured & smoked fish of the highest quality Centuries of skill & imagination have earned charcuterie a revered place in the world of gastronomy & Professional Charcuterie honors that proud tradition. This working manual & treasury of recipes covers the selection & assembly of ingredients the most effective use of equipment & the indispensable basics of food safety. Incorporating a wide variety of meats seafood fowl & 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 & curing are clearly presented as well as illustrated procedures for preparing & stuffing sausages. Designed for professionals & culinary students as well as home cooks Professional Charcuterie allows readers to produce superior products upon the very first effort & to develop their skills to even higher levels.