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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."" Klappentext 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. 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. Zusammenfassung 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: P?t?s 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....
