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ISBN: 0471122378 / ISBN-13: 9780471122371

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

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Based on three years of research this exceptional culinary book explores the art and practice of fine charcuterie. A master chef and his apprentice ... Show synopsis

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  • Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes (John Wiley & Sons) – Hardcover (1996)
    by John Kinsella, David T Harvey

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

    Hardcover, John Wiley & Sons
    1996
    English
    304 pages

    ISBN: 0471122378
    ISBN-13: 9780471122371

    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, ... Show more

  • 1. Hardcover, John Wiley & Sons, 1996

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    Description: Good. Book shows minor use. Cover and Binding have minimal wear...

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  • 2. Hardcover, John Wiley & Sons, 1996

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  • 3. Hardcover, John Wiley & Sons, 1996

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  • 5. Hardcover, John Wiley & Sons, 1996

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  • 6. Hardcover, John Wiley & Sons, 1996

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  • 7. Hardcover, John Wiley & Sons, 1996

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  • 8. Hardcover, John Wiley & Sons, 1996

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  • 9. Hardcover, John Wiley & Sons, 1996

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    Description: Fine. 4to-over 9"-12" tall 0471122378.

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