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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.
- 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.
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.
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.