Kinsella, John : Cincinnati State Technical and Community College
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.
Harvey, David T. :
David T. Harvey is a certified chef who trained with Chef Kinsella.
Summary
The newcomer's guide to an old culinary practice revisited for the '90s.
The ancient art of charcuterie (from the French for "cooked meat") once referred only to pork preparations,
but today it is used to describe products that are made with all kinds of meat, fish and game. Written by a master
chef and his protege, this is the student, amateur or veteran cook's guide to the world of charcuterie--complete
with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation
, curing, and smoking instructions for many different kinds of foodstuffs--from the simple and rustic to the elegant
and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat pates. Professional
Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform.
Provides over 200 recipes.
Suggests guidelines for creating healthier products using fat-free oils and dry curing.
John Kinsella (Cincinnati, Ohio), one of fewer than 100 Certified Master Chefs in the U.S., teaches culinary
arts at Cincinnati Technical College. Trained in London, he served his apprenticeship at the Grosvenor House Hotel,
Park Lane. David T. Harvey (Cincinnati, Ohio) trained as a chef with Kinsella.
Table of Contents
BASIC INFORMATION.
Equipment.
Sanitation.
Ingredients for the Charcuterie Kitchen.
Wet and Dry Curing.
Hot and Cold Smoking.
Traditional Charcuterie.
Sauces.
