Professional Charcuterie

Name: Professional Charcuterie
Brand: John Wiley & Sons Inc
SKU: 9780471122371
Price: 1676 CZK
Availability: InStock

Sausage Making, Curing, Terrines and Pates

Autor: John Kinsella, David T. Harvey

Jazyk:

Vazba: Pevná

Vydavatel: John Wiley & Sons Inc

Dostupnost: Skladem u dodavatele

Odesíláme za 14-20 dnů

1 676 Kč

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines,...

Informace o knize

Autor

John Kinsella, David T. Harvey

Jazyk

Angličtina

Vazba

Kniha - Pevná

Vydáno

1996

Stránek

304

EAN

9780471122371

ISBN

0471122378

Enbook ID

04887606

Vydavatel

John Wiley & Sons Inc

Hmotnost

764

Rozměry

208 x 253 x 19

Kompletní popis

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. 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. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages. 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.

Mohlo by vás zajímat

Zákaznicí kteří koupili tuto knihu koupili také