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

Centuries of skill and imagination have carved out a place in the world of gastronomy, and professional charcuterie honors that proud tradition. This working manual and treasure chest of recipes covers the selection and composition of ingredients, the most effective use of equipment and the indispensable basics of food safety. Covering a wide range of meat, seafood, poultry and game, the range of more than 200 tantalizing 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, culinary students, and home chefs, Professional Charcuterie empowers readers to produce their own products.