Description

Book Synopsis


Table of Contents

Introduction 1

Part 1: Getting Started With Charcuterie 5

Chapter 1: Get the Gear 7

Chapter 2: Working with Potentially Hazardous Food 25

Chapter 3: Quality In, Quality Out 39

Part 2: Making Meat Treats 53

Chapter 4: Fresh and Dry-Cured Whole Muscles 55

Chapter 5: Grinding and Stuffing Sausage 81

Chapter 6: Getting Fresh with Sausages 101

Chapter 7: You Say Salami, I Say Salame 113

Part 3: Entertaining with Charcuterie 137

Chapter 8: Always the Entertainer 139

Chapter 9: Wine and Charcuterie 161

Chapter 10: Beer and Charcuterie 177

Part 4: The Part of Tens 187

Chapter 11: Ten Wines Under $25 to Impress Your Guests 189

Chapter 12: Ten Meats You Must Try 197

Index 209

Charcuterie For Dummies

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    A Paperback / softback by Mark LaFay

    15 in stock

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      Publisher: John Wiley & Sons Inc
      Publication Date: 27/08/2020
      ISBN13: 9781119690788, 978-1119690788
      ISBN10: 1119690781

      Description

      Book Synopsis


      Table of Contents

      Introduction 1

      Part 1: Getting Started With Charcuterie 5

      Chapter 1: Get the Gear 7

      Chapter 2: Working with Potentially Hazardous Food 25

      Chapter 3: Quality In, Quality Out 39

      Part 2: Making Meat Treats 53

      Chapter 4: Fresh and Dry-Cured Whole Muscles 55

      Chapter 5: Grinding and Stuffing Sausage 81

      Chapter 6: Getting Fresh with Sausages 101

      Chapter 7: You Say Salami, I Say Salame 113

      Part 3: Entertaining with Charcuterie 137

      Chapter 8: Always the Entertainer 139

      Chapter 9: Wine and Charcuterie 161

      Chapter 10: Beer and Charcuterie 177

      Part 4: The Part of Tens 187

      Chapter 11: Ten Wines Under $25 to Impress Your Guests 189

      Chapter 12: Ten Meats You Must Try 197

      Index 209

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