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Type of bind: Hardcover
Dewey Decimal Number: 641.6
EAN num: 9780471122371
ISBN number: 0471122378
Label: Wiley
Manufacturer: Wiley
Quantity: 1
Page Count: 288
Printing Date: 1996-03
Publishing house: Wiley
Sale Popularity Level: 105032
Studio: Wiley
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Product Description:
The newcomer's guide to an old culinary practice revisited for the '90s
The ancient art of charcuterie (from the French for 'cooked meat') once referred only to pork preparations, but yesterday it is used to describe products that are made with all kinds of meat, fish and game. Written by a master chef and his protégé, this is the student, amateur or veteran cook's guide to the world of charcuterie—complete with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation , curing, and smoking instructions for many different kinds of foodstuffs—from the simple and rustic to the elegant and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat patés. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform.
- Provides over 200 recipes
- Suggests guidelines for creating healthier products using fat-free oils and dry curing
JOHN KINSELLA (Cincinnati, Ohio), one of fewer than 100 Certified Master Chefs in the U.S., teaches culinary arts at Cincinnati Technical College. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane. DAVID T. HARVEY (Cincinnati, Ohio) trained as a chef with Kinsella.
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Rated by buyers 
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This book is not worth the price! It is light on the educational aspects required for successful and SAFE sausage making. The art of sausage making is not difficult, but some of the techniques can be challenging for a beginner to understand without examples, such as drawings, photos, etc . . . this book contains VERY FEW illustrations, and NO PHOTOS. This book appears to primarily be a recipe collection, of which I've noticed that a number of the recipes are strikingly similar to those found in other, far superior books available. I would highly recommend either 'Great Sausage Recipes & Meat Curing' by Rytek Kutas, or my absolute favorite, 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman & Brian Polcyn over this book. Either of the alternative titles would be a much better match for someone just venturing into, or expanding on their skills in sausage making or any other type of charcuterie.
Rated by buyers -
I was pleasantly looking forward to this book, since there are not many books that cover this subject. Sadly, this one is rather inadequate. The explanations and essays are scatterbrained and perfunctory, although I thought the recipes were `interesting'. I do not recommend this book, unless you are already knowledgeable on the subject and are only looking for recipes and can distinguish good recipes from bad.
Starting right off in the Preface, the author steps into the proverbial cow-pie. `We wanted to address the professional chef, student, and the dedicated amateur-anyone, in fact, who wants to explore the art and practice of fine charcuterie'. Nothing could be further from the truth. There is not nearly enough educational material for an `amateur' let alone `anyone'. Page ix has a long winded essay on nutrition, yet the writing is laughably circumspect, vague, and non-committal.
The author makes a number of statements that I have serious issues with. I will dismiss them as a simple difference of opinion, but I believe the author to be simply wrong. IMHO, this book is not a source of unimpeachable information on charcuterie or anything else.
The entire issue of fresh charcuterie, cured charcuterie, drying, brining, and smoking is a critical subject that all must thoroughly understand before undertaking any recipe in this book, yet all the author devotes to the interweaving of these important subjects is a couple of confusing sentences on page 51. The author does not demonstrate why curing is necessary, what the difference is between wet and dry brines, when to use each one, or what changes in the meat occur, but just skips ahead to discussions of Prague powder and different types of injection needles. The author does not describe why meats were smoked in the very first place, why it is still done today, and even if you really have to smoke your charcuterie if you really do not want to or cannot do so because you do not have the proper equipment or expertise. He cannot even bother to describe sodium nitrate, what it is, what it does, and why it is necessary (answer: it is not necessary, but if you leave it out your meats will be various, unappealing shades of grey or brown, and not the happy pink people expect).
The information on safety and sanitation is brief, inadequate, and lacking in practical particulars. This can actually be dangerous, since the uninitiated may endeavor the recipes without knowing the necessary precautions required in all charcuterie, cured or otherwise (listing various types of bacterial poisoning and their symptoms is nice, but worthless unless you also describe how to avoid them in exacting detail; even here, the author fails: he does not mention Listeria, a much more common and serious bacterial contamination than the ones he lists, ditto for E. Coli).
The very first 75 pages are devoted to essays, explanations, and information. Yet, the author does not go into any subject in any depth. The material tends to be vague and perfunctory, sort of like brief excerpts randomly pulled from a student's lecture notes. About the most charitable thing I can say about this section is that it might serve as refresher material for a foodservice professional who may have forgotten some aspects of charcuterie. It is certainly not adequate enough to serve as an educational or learning resource by itself.
Happily, I did like the recipes very much. There are some 150 recipes, presumably tested, professional ones from a cooking school. Most, but not all, recipes are for sausages. Sadly, even here, there is a serious format problem. They are listed in alphabetical order, not very helpful. It would have been more useful (and educational) to have them categorized: cooked, cured, fresh, wet brine, dry brine, hot smoked, cold smoked, hams, sauces, etc. Also useful would have been a complete listing of all recipes and pages numbers in the beginning of the recipe section.
Perhaps the recipes for simple, fresh sausages are within easy reach of any home cook, but a better source is a cookbook devoted entirely to the subject: Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker is specifically aimed at the average home cook.
Even in the recipe section, however, I have some doubts about; based on the very first 75 pages, I found it difficult to take the recipes seriously. Many of the fresh sausages seem to have too much added liquid and not enough fat. There is no mention that chunks of meat should NOT be trimmed of fat, or that extra-fatty pieces of meat work better in sausages than lean ones. The recipes do not list the expected fat % of the finished product, nor is there advice anywhere in the book about controlling the fat content of sausages. Many recipes use soy protein concentrate, but the author does not cover this ingredient in his essays; this is a serious deficiency, as few people, ... Read More
Rated by buyers 
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Oh my god I just read Thomas kellers book it's the Best!! This book on the other hand, is mediocrity at best. The author takes up countless pages of out dated equipment and definitions of things like what a crushed blue pepper is. I can only say that as a Professional chef this book is a total disappointment. Don't spend your money on the Rytek book either the only book is Thomas Kellers
Rated by buyers 
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This is quite an advanced book. If you are looking for something suitable for the home kitchen, see if you can locate a copy of Jane Grigson's <>. It's out of print, but readily available used at Amazon.com.
Rated by buyers -
I particularly like the spice combinations presented in the different recipes. It covers sausages from around our planet. Procedure-wise, methods can change depending on where we are in the globe but this book is an effective guide to charcuterie-making as a whole !!
... I really do not know what the other reviewers were looking for in a charcuterie book, though !!
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