Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtes
The complete, contemporary guide to preparing sausages, cured andsmoked meats, p?t's and terrines, and cured and smokedfish of the highest quality Centuries of skill and imagination have earned... This description may be from another edition of this product.
Format:Hardcover
Language:English
ISBN:0471122378
Release Date:April 1996
Publisher:Wiley
Length:304 Pages
Weight:1.88 lbs.
Dimensions:10.3" x 0.8" x 8.3"
Customer Reviews
3 ratings
Great book
Published by Thriftbooks.com User , 14 years ago
This book goes into great detail on the subject which can be a bit intimidating.
Professional Charcuterie
Published by Thriftbooks.com User , 24 years ago
This is an advanced book. This was my first sausage cook book, it was overwhelming initally. Great information & recipes lie between the covers including info. on equiptment, sausage, meats, terrains, broths, chemicals. This is a fine suplement to Rytek Kutas' book. I would like to see the John & David write more on this topic. They seem to know their stuff!
This is a professional sausage book
Published by Thriftbooks.com User , 25 years ago
If you are very serious about sausages and salmai then this is the book for you, well set out with very precise reqirements eg: the humidity must be kept at 73% with a smoke temp of 95 during the next 2 weeks, its that kind of stuff. Great
Copyright © 2024 Thriftbooks.com Terms of Use | Privacy Policy | Do Not Sell/Share My Personal Information | Cookie Policy | Cookie Preferences | Accessibility Statement
ThriftBooks® and the ThriftBooks® logo are registered trademarks of Thrift Books Global, LLC
ThriftBooks® and the ThriftBooks® logo are registered trademarks of Thrift Books Global, LLC
