Charcuterie: Sausages, Pates and Accompaniments

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Cengage Learning, Jan 6, 2009 - Business & Economics - 320 pages
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CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures.
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Contents

Equipment Selection Sanitary Care and Usage
3
Meat The Raw Base of Sausage Making
11
Seasonings Binders and Curing Salts
19
Sausage Casings
29
Smoking Sausages and Meats
41
Cooked Sausages
51
Spreadable Raw Sausages
83
Sliceable Raw Sausages
95
Aspics Headcheese and Savory Jellies
237
Curing and Brining
257
Introduction to Salsas
283
Specialty Recipes
313
Appendix A
341
Appendix B
344
Appendix C
345
Glossary
346

Poached Sausages
131
Bratwurst
157
Pâtés and Terrines
207

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About the author (2009)

Fritz Sonnenschmidt, CUTCO Culinary Advisory Board member, is a certified master chef and former National Chairman of the American Academy of Chefs. A master in garde manger, Fritz is a culinary ambassador of The Culinary Institute of America at Hyde Park, N.Y. He is co-author of "The Professional Chef's Art of Garde Manger," editor of "American Harvest" and author of "Taste and Tales of a Chef.

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