Charcuterie
Sausages, Pates and Accompaniments
(Sprache: Englisch)
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...
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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.
Inhaltsverzeichnis zu „Charcuterie “
1: Equipment Selection, Sanitary Care, and Usage.2: Meat, the raw base of Sausage Making.3: Seasonings, Binders, and Curing Salts.4: Sausage Casings.5: Smoking Sausages and Meats.6: Cooked Sausages.7: Spreadable Raw Sausages.8: Sliceable Raw Sausages.9: Poached Sausages.10: Bratwurst.11: P t s and Terrines.12: Aspics, Headcheese, and Savory Jellies.13: Curing and Brining.14: Introduction to Salsas.15: Specialty Recipes.Appendix A: Conversion Chart.Appendix B: How to Calculate Sausage Formulas.Appendix C: Resources.
Autoren-Porträt von Fritz Sonnenschmidt
Fritz Sonnenschmidt, CUTCO Culinary Advisory Board member, is a certified master chef and former National Chairman of the American Academy of Chefs. A master in garde manger, Fritz is a culinary ambassador of The Culinary Institute of America at Hyde Park, N.Y. He is co-author of The Professional Chef's Art of Garde Manger," editor of "American Harvest" and author of "Taste and Tales of a Chef.""
Bibliographische Angaben
- Autor: Fritz Sonnenschmidt
- 2009, 320 Seiten, Maße: 25,4 cm, Gebunden, Englisch
- Verlag: Delmar
- ISBN-10: 1428319913
- ISBN-13: 9781428319912
- Erscheinungsdatum: 09.04.2009
Sprache:
Englisch
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