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9781428319912

Charcuterie Sausages, Pates and Accompaniments

by
  • ISBN13:

    9781428319912

  • ISBN10:

    1428319913

  • Edition: 1st
  • Format: Paperback
  • Copyright: 2009-01-06
  • Publisher: Cengage Learning

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Supplemental Materials

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Summary

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures.

Table of Contents

Equipment Selection, Care and Usage
Meat, the raw base of making sausages
Seasonings and Cure Mixes
Preparation of Basic Grinds and Emulsions
Smoking
Storage of Sausage
Preparation of cooked Sausages
Spread able Raw Sausages
Sliceable Raw Sausages
Poached Sausages
Bratwurst
Pates, Terrines, Galantines
Head cheese and Sulzen
Curing and Brining
Salsas
Table of Contents provided by Publisher. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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