The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality

Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages.

Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels.

Reader Reviews
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.

Available from Amazon Price: $34.62 Updated on 12-23-2008.