The Professional Charcuterie Series

The Professional Charcuterie Series

Postby culinairezaken » Mon Oct 19, 2009 8:48 am

does anybody know these books? They look really nice but they are really pricy too.

The Professional Charcuterie Series
isbn 0442305397
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Postby wheels » Mon Oct 19, 2009 10:53 am

Hi, Welcome. :D

I'd die for a set of these - literally, my wife says she'll kill me if I buy them!

There are some recipes from them on the forum such as this chorizo recipe:

http://forum.sausagemaking.org/viewtopi ... eries#1303

Phil
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charcutterie

Postby culinairezaken » Mon Oct 19, 2009 11:47 am

i know that reaction from my wife...
it is possible for me to buy it for my company, i only think my accountant will kill me...

nice recipe though
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Postby wheels » Mon Oct 19, 2009 12:52 pm

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Postby vagreys » Tue May 31, 2011 3:55 pm

I spoke with a librarian friend of mine, this weekend, and she found a set available through Interlibrary Loan! Up until now, she has only been able to locate Volume 1. So, for a $20 transfer fee, I get to borrow a set for 6 weeks! Much better than having to shell out $265 for a new set, or $500-600 for a used set!
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Postby Snags » Sun Jun 05, 2011 12:25 pm

I am friends with the librarian, I will get her to buy our library a copy.
So far we have got Preserving the Italian Way which is an excellent book.
I have had libraries buy me lots of Manga DVDs in the past too

any other great books let me know
yet to take the plunge still researching
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Postby vagreys » Sun Jul 10, 2011 7:06 pm

I am informed that the set is on its way from a university library, and because it hasn't been checked out in so long, I may be able to have them for 90 days!
- tom

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Postby TJ Buffalo » Mon Jul 18, 2011 2:40 am

vagreys wrote:I am informed that the set is on its way from a university library, and because it hasn't been checked out in so long, I may be able to have them for 90 days!


Better jump on the copier with a fistful of quarters when you check it out.
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Postby vagreys » Mon Jul 18, 2011 3:29 am

TJ Buffalo wrote:
vagreys wrote:I am informed that the set is on its way from a university library, and because it hasn't been checked out in so long, I may be able to have them for 90 days!


Better jump on the copier with a fistful of quarters when you check it out.

Already at it!
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Postby HKDave » Wed Jul 20, 2011 4:20 am

I've got Vol 1+2; vol 3 (on seafood charcuterie) was never translated into English. They're interesting, but not essential unless you're into traditional French charcuterie.

Some things I don't like:
The recipes all use (0.6% sodium nitrite) European curing salt, so require conversion if you're using 6.25% cure #1. No big deal if you know what you're doing.
I've found errors in some recipes - missing ingredients and the like. Don't follow the recipes blindly; read the text.
There's no coverage of dried salami or other fermented meat products, and very little on smoking.

I bought them a few years ago for about USD$89/volume (new) from the very friendly and helpful Kitchen Arts and Letters. They will ship anywhere.
http://www.kitchenartsandletters.com/
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Postby Snags » Wed Jul 20, 2011 7:35 am

Snags wrote:I am friends with the librarian, I will get her to buy our library a copy.
So far we have got Preserving the Italian Way which is an excellent book.
I have had libraries buy me lots of Manga DVDs in the past too

any other great books let me know

Copy is in :D
I will pick it up tommorow
yet to take the plunge still researching
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Postby vagreys » Tue Jul 26, 2011 6:54 pm

HKDave wrote:...I've found errors in some recipes - missing ingredients and the like. Don't follow the recipes blindly; read the text...

Yes. The Truffled Lyon Sausage and Frankfurter formulas are off by a kilogram of meat; and, it is hard to tell except by analyzing the formula whether the yield was wrong, there was a typo on the amount of meat, or a meat is missing. The book is copiously illustrated (great color pics of the process and product on every page!), and sometimes an ingredient and preparation are pictured that aren't mentioned in the text, but appear to be in the sausage.

Like all the other books out there on charcuterie. Cottenceau has its strengths and weaknesses.
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