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Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes

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Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes - Kinsella, John, and Harvey, David T

Based on three years of research this exceptional culinary book explores the art and practice of fine charcuterie. 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 ... Read More

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