num_pages: 368
description: This is the professional primer on how to make prepared meats: sausages, salamis, pates, terrines. It also covers how to display charcuterie on a buffet table in a contemporary fashion. This book expands upon the first edition by adding professional butchering of meat, poultry and seafood, as well. More and more enterprising star chefs are making charcuterie from scratch--butchering organically raised animals themselves, creating designer sausages in a wide range of flavors and styles, making charcuterie and salumi of all sorts, including proscuitto, mortadella, head cheese, and salamis. They are doing gravlax, foie gras torchons, and their own corned beef. The trend in both the professional community and in the kitchens of enterprising home cooks is in doing everything from scratch.
language: English
title: The Complete Professional Guide to Butchering and Charcuterie
titlecomplete: The Complete Professional Guide to Butchering and Charcuterie
ratings_count: 1
publisher: Wiley