Professional

Charcuterie: Sausages, Pates and Accompaniments, 1st Edition

  • Fritz H. Sonnenschmidt
  • ISBN-10: 1428319913  |  ISBN-13: 9781428319912
  • 320 Pages
  • © 2010 | Published
  • List Price = $ 137.95
  • For quantity discounts, Contact your Representative
  • For single copy purchases, visit CengageBrain.com

About

Overview

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.

Additional Product Information

Features and Benefits

  • 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.

Table of Contents

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.

Meet the Author

Author Bio

Fritz H. 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."