HUDU

Charcuterie: Sausages, Pates, Accompaniments


€ 139,99
 
kartoniert
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April 2009

Beschreibung

Beschreibung

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

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.

Pressestimmen

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: Pates 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.
EAN: 9781428319912
ISBN: 1428319913
Untertitel: Sausages, Pates and Accompaniments. Sprache: Englisch.
Verlag: DELMAR
Erscheinungsdatum: April 2009
Seitenanzahl: 357 Seiten
Format: kartoniert
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