Cover Image

Professional charcuterie : sausage making, curing, terrines, and pt́š /

Bibliographic Details
Main Author: Kinsella, John, 1939-
Other Authors: Harvey, David T.
Format: Book
Language:English
Published: New York : John Wiley & Sons, [1996]
Subjects:
Cooking (Pork)
Cooking (Fish)
Table of Contents:
  • Equipment
  • Sanitation
  • Ingredients for the charcuterie kitchen
  • Wet and dry curing
  • Hot and cold smoking
  • Traditional charcuterie
  • Sauces.