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BASIC INFORMATION. Equipment. Sanitation. Ingredients for the Charcuterie Kitchen. Wet and Dry Curing. Hot and Cold Smoking. Traditional Charcuterie. Sauces. RECIPES. Appendices. Glossary. Indexes.
JOHN KINSELLA is one of a small number of American Culinary Federation-certified Master Chefs. He is Chef-Instructor and Program Coordinator in the Culinary Arts Program at Cincinnati State Technical College and a member of the American Academy of Chefs. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane, and is certified as a Master Chef, London City and Guilds. DAVID T. HARVEY is a certified chef who trained with Chef Kinsella.