Download EBOOK Professional Charcuterie: Sausage Making, Curing, Terrines and Pates PDF for free


Download EBOOK Professional Charcuterie: Sausage Making, Curing, Terrines and Pates PDF for free Category: Food & Drink
The author of the book: John Kinsella
Format files: PDF, EPUB, TXT, DOCX
The size of the: 234 KB
Language: English
ISBN-13: 9780471122371
Edition: John Wiley & Sons Inc
Date of issue: 2 May 1996

Description of the book "Professional Charcuterie: Sausage Making, Curing, Terrines and Pates":

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional PDF contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages. Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels.

Download EBOOK Professional Charcuterie: Sausage Making, Curing, Terrines and Pates PDF for free


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John Kinsella

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Download EBOOK Professional Charcuterie: Sausage Making, Curing, Terrines and Pates PDF for free



Download EBOOK Professional Charcuterie: Sausage Making, Curing, Terrines and Pates for free

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