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

by David T. Harvey,John Kinsella

eBook Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtes epub
  • ISBN: 0471122378
  • Author: David T. Harvey,John Kinsella
  • Genre: Cookbooks
  • Subcategory: Cooking by Ingredient
  • Language: English
  • Publisher: Wiley; 1 edition (April 13, 1996)
  • Pages: 304 pages
  • ePUB size: 1951 kb
  • FB2 size 1289 kb
  • Formats lit azw rtf doc


John Kinsella (Author), David T. Harvey (Author)

John Kinsella (Author), David T. Harvey (Author).

Professional Charcuterie book.

John Kinsella, David T. Harvey. Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels. ISBN: 978-0-471-12237-1 April 1996 304 Pages. JOHN KINSELLA is one of a small number of American ertified Master Chefs. He is Chef-Instructor andProgram Coordinator in the Culinary Arts Program at CincinnatiState Technical College and a member of the American Academy ofChefs.

JOHN KINSELLA is one of a small number of American Culinary Master Chefs. He is Chef-Instructor and Program Coordinator in the Culinary Arts Program at Cincinnati State Technical College and a member of the American Academy of Chefs

JOHN KINSELLA is one of a small number of American Culinary Master Chefs. He is Chef-Instructor and Program Coordinator in the Culinary Arts Program at Cincinnati State Technical College and a member of the American Academy of Chefs. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane, and is certified as a Master Chef, London City and Guilds. DAVID T. HARVEY is a certified chef who trained with Chef Kinsella. Country of Publication.

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality .

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastromy, and Professional Charcuterie hors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety.

John Kinsella; David T Harvey. This button opens a dialog that displays additional images for this product with the option to zoom in or out. Tell us if something is incorrect. A master chef and his apprentice/coauthor present over 200 well-honed recipes for sausages, smoked meats, and cured and smoked fish. Covers basic techniques, equipment, sanitation, and safety. Includes curing solutions and smoking instructions as well as recipes and guidelines for healthier products using fat-free oils and dry curing.

book by David T. Harvey

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition.

Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform

Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform. teaches culinary arts at Cincinnati Technical College. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane. HARVEY (Cincinnati, Ohio) trained as a chef with Kinsella.

Sausages, Curing & Charcuterie: Sausages, Salamis, Dry-cured ham, English .

Sausages, Curing & Charcuterie: Sausages, Salamis, Dry-cured ham, English traditional Brine-cured Ham, Herbs & Spices to use for Seasoning, Handling pig or sheep Intestines for sausage casings. Recipes: How to cook Brawn, Liver Pate, Stuffed tenderloin, Chinese ribs, Crispy brains, Devilled kidneys, Black pudding, Roast loin of pork with crackling, Pork loin in milk.

Download A Born Maniac: or Puddless Book (The Snowy Series 5) online .

Download A Born Maniac: or Puddless Book (The Snowy Series 5) online epub/pdf. Download A Certain Age online epub/pdf. doc download ebook Professional Charcuterie: Sausage Making, Curing, Terrines, and P?tes kf8 download.

The complete, contemporary guide to preparing sausages, cured andsmoked meats, pates and terrines, and cured and smoked fish of thehighest qualityCenturies of skill and imagination have earned charcuterie arevered place in the world of gastronomy, and ProfessionalCharcuterie honors that proud tradition. This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, fowl, and game, its range of over 200 enticing,culinary classroom-tested recipes includes all the classics ofcharcuterie, as well as exceptional contemporary favorites.Step-by-step instructions for smoking and curing are clearlypresented, as well as illustrated procedures for preparing andstuffing sausages.Designed for professionals and culinary students as well as homecooks, Professional Charcuterie allows readers to produce superiorproducts upon the very first effort, and to develop their skills toeven higher levels.
Comments: (7)
in waiting
An excellent book, more professional information and recipes. a must have for the serious home sausage maker, that's why I got it !! all of these books could use larger print, im getting older, and darker print also, and the paper could be a higher grade too, gross, like a playboy magazine.
I like that the cover is printed and doesn't have a paper cover on it. it explains a lot of different things in plain English!
THOMAS
good
Shakar
Great item and great service.
Goltigor
This book goes into great detail on the subject which can be a bit intimidating.
Bu
This book is not worth the price! It is light on the educational aspects required for successful and SAFE sausage making. The art of sausage making is not difficult, but some of the techniques can be challenging for a beginner to understand without examples, such as drawings, photos, etc . . . this book contains VERY FEW illustrations, and NO PHOTOS. This book appears to primarily be a recipe collection, of which I've noticed that a number of the recipes are strikingly similar to those found in other, far superior books available. I would highly recommend either 'Great Sausage Recipes & Meat Curing' by Rytek Kutas, or my absolute favorite, 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman & Brian Polcyn over this book. Either of the alternative titles would be a much better match for someone just venturing into, or expanding on their skills in sausage making or any other type of charcuterie.
Goldfury
Master Chef John Kinsella trained me in the culinary arts. He is an extremely passionate and talented chef and was also the president of the American Culinary Federation (ACF). This is the organization that certifies one as a master chef in America. This was a required textbook for my butchery, chaurcuterie, and advanced butchery classes. It is NOT meant for a casual beginner cook. Just like "The Escoffier" by George Auguste Escoffier (look it/him up), it is intended for those who already know culinary theory and are educated in food and beverage sanitation and hygiene. I am an avid sausage maker and charcutier and often adapt recipes I learned from this book. Every time I serve something inspired by this book I receive nothing more than the highest compliments. As for how it appears somewhat slapped together, well, it was put together using his own personal notes from his own work and not intended to be read as haute literature. If one wants an incredible compilation of notes on charcuterie and sausage making and don't require the author to spell out every detail and step in the process than this is an a absolutely vital work. I recommend every trained chef or advanced cook have a copy of this book.
Dorizius
I was pleasantly looking forward to this book, since there are not many books that cover this subject. Sadly, this one is rather inadequate. The explanations and essays are scatterbrained and perfunctory, although I thought the recipes were `interesting'. I do not recommend this book, unless you are already knowledgeable on the subject and are only looking for recipes and can distinguish good recipes from bad.

Starting right off in the Preface, the author steps into the proverbial cow-pie. `We wanted to address the professional chef, student, and the dedicated amateur-anyone, in fact, who wants to explore the art and practice of fine charcuterie'. Nothing could be further from the truth. There is not nearly enough educational material for an `amateur' let alone `anyone'. Page ix has a long winded essay on nutrition, yet the writing is laughably circumspect, vague, and non-committal.

The author makes a number of statements that I have serious issues with. I will dismiss them as a simple difference of opinion, but I believe the author to be simply wrong. IMHO, this book is not a source of unimpeachable information on charcuterie or anything else.

The entire issue of fresh charcuterie, cured charcuterie, drying, brining, and smoking is a critical subject that all must thoroughly understand before undertaking any recipe in this book, yet all the author devotes to the interweaving of these important subjects is a couple of confusing sentences on page 51. The author does not demonstrate why curing is necessary, what the difference is between wet and dry brines, when to use each one, or what changes in the meat occur, but just skips ahead to discussions of Prague powder and different types of injection needles. The author does not describe why meats were smoked in the first place, why it is still done today, and even if you really have to smoke your charcuterie if you really do not want to or cannot do so because you do not have the proper equipment or expertise. He cannot even bother to describe sodium nitrate, what it is, what it does, and why it is necessary (answer: it is not necessary, but if you leave it out your meats will be various, unappealing shades of grey or brown, and not the happy pink people expect for hot-smoked sausage; if you are brave enough to do a cold-smoked or dried sausage, it is essential to control bacteria).

The information on safety and sanitation is brief, inadequate, and lacking in practical particulars. This can actually be dangerous, since the uninitiated may attempt the recipes without knowing the necessary precautions required in all charcuterie, cured or otherwise (listing various types of bacterial poisoning and their symptoms is nice, but worthless unless you also describe how to avoid them in exacting detail; even here, the author fails: he does not mention Listeria, a much more common and serious bacterial contamination than the ones he lists, ditto for E. Coli).

The first 75 pages are devoted to essays, explanations, and information. Yet, the author does not go into any subject in any depth. The material tends to be vague and perfunctory, sort of like brief excerpts randomly pulled from a student's lecture notes. About the most charitable thing I can say about this section is that it might serve as refresher material for a foodservice professional who may have forgotten some aspects of charcuterie. It is certainly not adequate enough to serve as an educational or learning resource by itself.

Happily, I did like the recipes very much. There are some 150 recipes, presumably tested, professional ones from a cooking school. Most, but not all, recipes are for sausages. Sadly, even here, there is a serious format problem. They are listed in alphabetical order, not very helpful. It would have been more useful (and educational) to have them categorized: cooked, cured, fresh, wet brine, dry brine, hot smoked, cold smoked, hams, sauces, etc. Also useful would have been a complete listing of all recipes and pages numbers in the beginning of the recipe section.

Perhaps the recipes for simple, fresh sausages are within easy reach of any home cook, but a better source is a cookbook devoted entirely to the subject: Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker is specifically aimed at the average home cook.

Even in the recipe section, however, I have some doubts about; based on the first 75 pages, I found it difficult to take the recipes seriously. Many of the fresh sausages seem to have too much added liquid and not enough fat. There is no mention that chunks of meat should NOT be trimmed of fat, or that extra-fatty pieces of meat work better in sausages than lean ones. The recipes do not list the expected fat % of the finished product, nor is there advice anywhere in the book about controlling the fat content of sausages. Many recipes use soy protein concentrate, but the author does not cover this ingredient in his essays; this is a serious deficiency, as few people, even professionals, have ever used it or even know what it is, much less know why it is included in various sausages or how to handle it.
This is quite an advanced book. If you are looking for something suitable for the home kitchen, see if you can locate a copy of Jane Grigson's <<The Art of Making Sausages, Pates, and Other Charcuterie>>. It's out of print, but readily available used at Amazon.com.
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