Charcuterie: Sausages, Pates and Accompaniments
Charcuterie: Sausages, Pates and Accompaniments By Fritz H Sonnenschmidt
2009 | 368 Pages | ISBN: 1428319913 | PDF | 22 MB
2009 | 368 Pages | ISBN: 1428319913 | PDF | 22 MB
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.»