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

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 Mariański - 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
Reflecting the changes taking place in the meat processing industry, this updated edition provides a comprehensive introduction to the principles and practices involved in ...
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