(Read and download) : , Pates and Accompaniments

Charcuterie: Sausages, Pates and Accompaniments

Fritz H Sonnenschmidt ebooks | Download PDF | *ePub | DOC | audiobook

#392518 in Books Cengage Learning 2009-01-06Original language:EnglishPDF # 1 9.80 x .60 x 8.00l, 1.58 #File Name: 1428319913368 pages | File size: 28.Mb

Fritz H Sonnenschmidt : Charcuterie: Sausages, Pates and Accompaniments before purchasing it in order to gage whether or not it would be worth my time, and all praised Charcuterie: Sausages, Pates and Accompaniments:

31 of 33 people found the following review helpful. Good recipes, but not detailed or comprehensive enough for the priceBy LarboFritz Sonnenschmidt is a Certified Master Chef, who joined the faculty of the Culinary Institute of America in 1968 and retired in 2002. He authored and edited the book, The Professional Art of Garde Manger, which has been a standard textbook for many decades. Michael Ruhlman memorably describes Sonnenschmidt as a master of the cold kitchen, "who is very nearly a perfect sphere," so presumably he has vast experience in eating charcuterie as well as preparing it.Published by Delmar Cengage Learning, this book sets out to be a textbook for both the culinary student and the keen amateur. In the Preface, Sonnenschmidt declares "For some time now I have felt the need for a comprehensive and detailed book on preparing sausages, pacirc;teacute;s, aspics, and salsas the easy way, as my masters taught me."If indeed it were "comprehensive and detailed," it would be worth the hefty $62 asking price. But the first five chapters, covering equipment, the raw materials, seasonings and cures, casings, and the of meats-all in less than 50 pages-are woefully inadequate.Fortunately, the bulk of the book is taken up by recipes, and they almost redeem it.As befits someone born and trained in before he emigrated to the US, it has a boatload of German sausage recipes- (seven different kinds!), Pressack, , Onionwurst, Cervelat, Brotzeit, Land Jaeger, Bauernwurst, Frankfurters, Beerwurst, Leberkauml;se, Jaegerwurst, Knockwurst, , and (which, for him, constitutes a whole category of sausages). I was particularly pleased to see him dedicate a whole chapter to Spreadable Raw Sausages, something all-too-rarely seen in this country. And then there are the pacirc;teacute;s and terrines, which are his specialty. He even includes a significant number of kosher recipes made without meat or pork fat.My only disappointment with the recipes is that he does not provide more information about the products and ingredients. For example, he gives a couple recipes for noir, but does not mention that an Asian grocery may be your only source for finding pig's blood in this country. For someone of his experience and reputation as a culinary historian, I'm sure he could have told us much more about the history and traditions of the various kinds of charcuterie instead of just leaving his readers with bare-bones recipes.The weakest part of the book, technically, is his chapter on sliceable raw sausages, like . Here, there seems to be a fair amount of confusion or misunderstanding about the maturation process for dry-cured sausages.The second phase is the incubation or fermentation of sausages, and here he seems seriously confused. He writes, "Even though I do not use starter cultures (fermento), I recommend (especially to beginners), using lactic acids" (97). First of all, he does use Fermento in his recipes. Second of all, Fermento, despite its name, is not a starter culture or even a fermentation aid; it is merely a flavoring. This means that if you follow his recipes, as written, you are relying solely on bacteria strains naturally present in the meat (chiefly Lactobacillus, Pediococcus, and Staphylococcus) to produce a proper fermentation, which is iffy at best. At a time when a variety of cheap and reliable bacterial starter cultures are readily available, his procedure of taking raw, uninoculated meat and incubating it at 70ordm;F for one to two days (98), is not only highly unprofessional, but downright dangerous. Either follow his recipe and use the Fermento (to give a fermented flavor) and skip the incubation phase, or add a commercial bacteria culture to the recipe and incubate as directed.All the faults I've pointed out are a small portion of the overall book, but they are unacceptable coming from a Master Chef, particularly when he has set out to provide "a comprehensive and detailed book" on the subject and the publisher has priced it accordingly. My final grade: 60 or three stars-not enough to pass the charcuterie section of the Master Chef exam.For a more detailed review, click on the link to my profile and then the link to my blog, where you can select the category "Books."1 of 1 people found the following review helpful. Great bookBy WashingtonrlGreat book. I'm taking Garde Manger this quarter and our chef recomended this book. I've used several pate recipes, as well as the sausages. This is a great charcuterie book.1 of 1 people found the following review helpful. LackingBy agents12As a student who has used this book, I am less than impressed. Sure, the recipes are great, but that is all this book has got going for it. This book is lacking the detail that would make it more comprehensible and informational. Instead what we get is very short, hard to understand paragraphs.The most frustrating thing about this book however is the chapter questions. As a student, I have had to answer these questions for homework. I understand that the answers are not going to scream out of the pages at me, but I should be able to read the chapters and answer the questions. However, this is not the case. There are many questions that were never discussed in the chapters. There are also questions that rely on pictures. I wouldn't mind this if the pictures were actually explained. Instead I find the question "What kind of fat is a pork belly strip?" and all I get to work with is a picture of a pork belly with the caption "pork belly strip". No where else in the chapter did it answer or even mention this. I was supposed to guess based on a photo. If you ask the question in your book, the book should have the answer in the reading somewhere!

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.

1: Equipment Selection, Sanitary Care, and Usage. 2: Meat, the raw base of . 3: Seasonings, Binders, and Curing Salts. 4: Sausage Casings. 5: Smoking Sausages and Meats. 6: Cooked Sausages. 7: Spreadable Raw Sausages. 8: Sliceable Raw Sausages. 9: Poached Sausages. 10: Bratwurst. 11: Pates and Terrines. 12: Aspics, Headcheese, and Savory Jellies. 13: Curing and Brining. 14: Introduction to Salsas. 15: Specialty Recipes. Appendix A: Conversion Chart. Appendix B: How to Calculate Sausage Formulas. Appendix C: Resources.About the AuthorFritz 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."