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Professional Charcuterie
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Table of Contents

BASIC INFORMATION. Equipment. Sanitation. Ingredients for the Charcuterie Kitchen. Wet and Dry Curing. Hot and Cold Smoking. Traditional Charcuterie. Sauces. RECIPES. Appendices. Glossary. Indexes.

About the Author

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.

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