Professional Charcuterie PDF ePub eBook

Books Info:

Professional Charcuterie free pdf 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 protege, 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 pates. 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.

About John Kinsella

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.

Details Book

Author : John Kinsella
Publisher : John Wiley
Data Published : 02 May 1996
ISBN : 0471122378
EAN : 9780471122371
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 304 pages
Age + : 15 years
Language : English
Rating :

Reviews Professional Charcuterie



17 Comments Add a comment




Related eBooks Download


  • Chef's Guide to Charcuterie free pdfChef's Guide to Charcuterie

    Charcuterie. the art of transforming pork meats into various preparations as an array of dishes. has traditionally held a very important place in gastronomy..


  • Smoking, Curing  free pdfSmoking, Curing

    The ultimate step-by-step guide to smoking. curing. and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon. Turan's expert hands-on approach will show you all the essential techniques plus more complex curing processes..


  • Guide to Preparation to Meat, Poultry and Seafood free pdfGuide to Preparation to Meat, Poultry and Seafood

    To retain the good quality of your chosen meat. you need to properly prepare it step-by-step. This guide provides essential culinary techniques that preserve the freshness of your meat..


  • In the Charcuterie free pdfIn the Charcuterie

    A definitive resource for the modern meat lover. with 125 recipes and fully-illustrated step-by-step instructions for making brined. smoked. cured. skewered. braised. rolled..


  • The New Charcuterie Cookbook free pdfThe New Charcuterie Cookbook

    You haven't become a true food-crafter until you've mastered the art of charcuterie. To be able to use all parts of an animal to prepare a mouth watering dish with deliciously unique flavours is a desired skill and who better to show you the ropes than nose-to-tail icon..


  • Professional Charcuterie free pdfProfessional Charcuterie

    . 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 us