Illustrated throughout with full-color, step-by-step photographs of the techniques, and of the finished meats, these books provide everything the professional and would-be charcutier needs to know.

Features:

• Details given for Equipment, Ingredients, Seasonings, Procedures, Assembly, Preparations
• Recipes include Cooking Instructions, Storage, Refrigeration and more
• Full-color photographs on every page illustrate techniques of preparation and finished product
• Suggestions given for Labeling and Presentation
• Where appropriate, specific information is given within each product for techniques such as Drying, Smoking etc.

Professional Charcuterie Volume 1

Contents:

• Introduction
• The Charcuterie-Caterer Profession
• Basic Technical Information
• Technical Operations and Equipment
• Hams
• Sausages
• Specialty Sausages
• Blood Sausages
• White Sausages
• Rillettes and Rillons
• Confits
• Smoked Pork Products Including Bacon

304 pages

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Professional Charcuterie Volume 2

Contents:

• Review of Techniques
• Roast Port, Pig's Feet and Brined Pork Products
• "Andouilles" and "Andouillettes"
• Pates and Terrines Made With Liver.
• Foie Gras
• Goose Foie Gras
• Duck Foie Gras
• Terrines, Galantines and "Roulades" Made With Veal and Pork
• Pates and Terrines Made With Poultry

304 pages

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