Sausage making, Curing, Terrines, and Patés
by John Kinsella, David T. Harvey (1996)
- BASIC INFORMATION
- Ingredients for the Charcuterie Kitchen
- Wet and Dry Curing
- Hot and Cold Smoking
- Traditional Charcuterie
Return to menu
Based on three years of research, this exceptional culinary book explores the art and practice of fine charcuterie.
A master chef and his apprentice/coauthor present over 200 well-honed recipes for sausages, smoked meats, and cured and smoked fish.
Covers basic techniques, equipment, sanitation, and safety. Includes curing solutions and smoking instructions as well as recipes and guidelines for healthier products using fat-free oils and dry curing.
Go to top of page
Return to books page
Information researched by
Pig Disease Information Centre Ltd. (PDIC)