Charcuterie: Sausages, Pates and Accompaniments 1st Edition
Fritz H. Sonnenschmidt
ISBN-13: 9781428319912 | ISBN-10: 1428319913
© 2010 | Published |  320  Pages

Binding Format:

US $131.95
Sign In to turn on 1-Click ordering
For quantity discount, Contact your Representative

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.

  • 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: Pâtés 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.

    • Clear concept and progressive explanation helps readers to better understand the processes.
    • Modern, and up to date design, with photos of the finished product creates a visually pleasing book that will be enjoyed as well by collectors.
    • All formulas and recipes are kitchen tested.
    • Beautiful color photos of step-by-step procedures provide the reader with a strong visual aid.
    For more information about these supplements, or to obtain them, contact your Learning Consultant

    • 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."