Chef Forum banner
1 - 1 of 1 Posts

·
Registered
Joined
·
211 Posts
I think the bible on the subject, at least from the French point-of-view, is The Professional Charcuterie Series by M Cottenceau, J-F Deport, J-P Odeau (translated by A Sterling). It's a 3-volume set published by CICEM (Paris) and Van Nostrand Reinhold (New York) in 1991. Lots of science and lots of practical information.

For another web resource about making sausages, this this one.
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top