Sausage Making • Curing • Terrines • Pâtés by John Kinsella and David T. Harvey
The ancient art of charcuterie (from the French for "cooked meat") once referred only
to pork preparations, but today it is used to describe products that are made with all
kinds of meat, fish and game.
Written by a master chef and his protégé, this is the
student, amateur or veteran cook's guide to the world of charcuteriecomplete with
illustrated coverage of techniques, equipment, sanitation and safety and ingredients.
It provides preparation , curing, and smoking instructions for many different kinds of
foodstuffsfrom the simple and rustic to the elegant and exotic. This includes sausages,
hams, bacon and game birds as well as various fish and meat patés.
Professional
Charcuterie is an up-to-date guide to an enduring
and constantly evolving culinary artform.
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