search for books and compare prices
Tables of Contents for Professional Charcuterie
Chapter/Section Title
Page #
Page Count
BASIC INFORMATION.
Equipment.
Sanitation.
Ingredients for the Charcuterie Kitchen.
Wet and Dry Curing.
Hot and Cold Smoking.
Traditional Charcuterie.
Sauces.
RECIPES.
Appendices.
Glossary.
Indexes.