Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtes

By David T. Harvey and John Kinsella

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
• ISBN13: 9780471122371
• Release Date: April 1996
• Publisher: Wiley
• Length: 304 Pages
• Weight: 1.88 lbs.
• Dimensions: 10.3" x 0.8" x 8.3"

Customer Reviews

Great book

This book goes into great detail on the subject which can be a bit intimidating.

Professional Charcuterie

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

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