John Kinsella (2) (1939–)
Auteur de Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés
Pour les autres auteurs qui s'appellent John Kinsella, voyez la page de désambigüisation.
Œuvres de John Kinsella
Étiqueté
Partage des connaissances
- Date de naissance
- 1939-09-09
- Professions
- Master Chef
- Courte biographie
- 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.
Membres
Critiques
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Statistiques
- Œuvres
- 1
- Membres
- 51
- Popularité
- #311,767
- Évaluation
- 2.0
- Critiques
- 1
- ISBN
- 134
Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages.
Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels.
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.… (plus d'informations)