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Books Books 1 - 10 of about 45 related to Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes.    

Charcuterie Specialties

Michel Poulain - Cooking - 1996 - 192 pages
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Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages ...

Susan Mahnke Peery, Charles G. Reavis - Cooking - 2002 - 288 pages
HOME SAUSAGE MAKING is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes ...
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Great Sausage Recipes and Meat Curing

Rytek Kutas - Cooking - 1984 - 503 pages
Explains how to smoke brine, and cure meats, demonstrates sausage making techniques, provides recipes, and tells how to start a sausage-making business
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The Art of Making Fermented Sausages

Stanley Marianski, Adam Marianski - Cooking - 2009 - 262 pages
The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The ...
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Chef's Guide to Charcuterie

Jacques Brevery - Technology & Engineering - 2012 - 296 pages
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that ...
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Processed Meats

A.M. Pearson, T.A. Gillett - Technology & Engineering - 1996 - 448 pages
Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles ...
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