 Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés
ISBN: 978-0-471-12237-1
Hardcover
304 pages
April 1996
US $54.95
 Add to Cart
This price is valid for United States. Change location to view local pricing and availability. |
Instructors may request an evaluation copy for this title.
|
BASIC INFORMATION.
Equipment.
Sanitation.
Ingredients for the Charcuterie Kitchen.
Wet and Dry Curing.
Hot and Cold Smoking.
Traditional Charcuterie.
Sauces.
RECIPES.
Appendices.
Glossary.
Indexes.
Equipment.
Sanitation.
Ingredients for the Charcuterie Kitchen.
Wet and Dry Curing.
Hot and Cold Smoking.
Traditional Charcuterie.
Sauces.
RECIPES.
Appendices.
Glossary.
Indexes.
