Автор: Fritz H. Sonnenschmidt
Название: Charcuterie: Sausages, Pates and Accompaniments
Издательство: Delmar, Cengage Learning
Год: 2010
Формат: pdf
Язык: Английский
Размер: 21.6 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 Chef's Art of Garde Manger," editor of "American Harvest" and author of "Taste and Tales of a Chef."

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