ENGLISH

Charcuterie: Sausages, Pates and Accompaniments

By Fritz H Sonnenschmidt

Book information

Publisher
Cengage Learning
Year
2009
ISBN
1428319913, 9781428319912
Language
english
Format
PDF
Filesize
22 MB (22574627 bytes)
Edition
1
Pages
368\368
Time added
2013-07-04 00:12:34

Description

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.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 Chefs Art of Garde Manger,» editor of «American Harvest» and author of «Taste and Tales of a Chef.»

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