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Textbook
Professional Charcuterie: Sausage Making, Curing, Terrines, and PātésISBN: 978-0-471-12237-1
Hardcover
304 pages
April 1996, ©1996
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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BASIC INFORMATION.
Equipment.
Sanitation.
Ingredients for the Charcuterie Kitchen.
Wet and Dry Curing.
Hot and Cold Smoking.
Traditional Charcuterie.
Sauces.
RECIPES.
Appendices.
Glossary.
Indexes.
Equipment.
Sanitation.
Ingredients for the Charcuterie Kitchen.
Wet and Dry Curing.
Hot and Cold Smoking.
Traditional Charcuterie.
Sauces.
RECIPES.
Appendices.
Glossary.
Indexes.
Related Titles
Cooking
Resources for
Instructors
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