2.1: Notes and Image Notes

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Marshall Welsh & William R. Thibodeaux
Finch Henry Job Corps Center & Nicholls State University

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Notes

Ehr, I. J. "Home Sausage Making Second Edition". FACT SHEET. Department of Animal Science University of Connecticut. Retrieved 28 February 2016.

Garde Manger: The Art and Craft of the Cold Kitchen. 3rd ed. Hoboken, NJ: John Wiley & Sons, 2008.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Simon and Schuster, 2004.

Ruhlman, Michael and Polcyn, Brian. Charcuterie: The Craft of Salting, Smoking and Curing. New York: W. W. Norton & Company, 2008.

Marchello, Martin. "The Art and Practice of Sausage Making" (PDF). FN-176. NDSU Ext. Ser. Retrieved 27 February 2016.

Mohan, Ph.D., Anand. "Basics of Sausage Making Formulation, Processing & Safety" (PDF). Bulletin 1437. UGA Extension. Retrieved 28 February 2016.

Image Notes

Creative commons, “wooden cheese press easy design”, by Pinterest is licensed under CCO public domain.

Creative commons, “Investigations in the manufacture and curing of cheese: Directions for making the Camembert type of cheese" (1907)”, by Flickr is licensed under CC BY 2.0.

Creative commons, “Cheese curds”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Ground beef”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Liver, Pig, Pigs, Cook, Fresh, Food, Meat”, by Max pixel is licensed under CC BY 2.0.

Creative commons, “Prague powder No 1”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Speculaaskruiden”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Avocado halves”, by Kat Jordan, Flickr is licensed under CC BY 2.0.

Creative commons, “Potato salad”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Pasta salad closeup”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “салата табуле с киноа”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Fruit Salad with Cacao Nibs”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Salade nicoise”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “John Montagu, 4th Earl of Sandwich”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Club sandwich”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Hot Brown”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “finger sandwiches”, by Flickr is licensed under CC BY 2.0.

Creative commons, “Wrap (food)”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Pullman loaf”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Assorted Rolls and Bread”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Ciabatta”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Whole wheat bread”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Ryebread”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Flatbread”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Focaccia Genovese”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Banana bread without nuts plus strawberries”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Banh mi at Eden Center”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Napoleon house muffaletta insides”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Shrimppoboy”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Tuna salad sandwich”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Canapes and finger sandwiches. High Tea at the Savoy Hotel”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Butler style service”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Three tartlet forms”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Fruit tartlet with kiwi, raspberries, and blueberries”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Cream Puff Dessert”, by Goodfreephotos is licensed under CCO public domain.

Creative commons, “White Sturgeon - Acipenser tranmontanus Joseph R. Tomelleri”, by Wikipedia Commons

Creative commons, “Caspianseamap”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “White Sturgeon - Acipenser tranmontanus Joseph R. Tomelleri”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Markys-caviar-karat-osetra”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Caviar tins (Russian and Iranian)”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Beluga Caviar”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Kaluga Caviar”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Tamis”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Terrine de lapin aux pistaches dans l'Ubaye”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Rosendale Cutting Vegetable Terrine”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Sulze”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Modern Charcuterie”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Fleischwolf-zerlegt”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Saucisson”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Blood sausage”, by Wikipedia Commons is licensed under CCO public domain.

Creative commons, “Sausage making, by Wikipedia Commons is licensed under CCO public domain.

Garde Manger the art and craft of the cold kitchen fourth edition- CIA ISBN9780470587805

The International Natural Sausage Casing Association (INSCA), INSCA, About Casings Archived December 31, 2010, at the Wayback Machine Meat

Aidells, Bruce, and Denis Kelly. The Complete Meat Cookbook. New York: Houghton Mifflin, 1998.

Ellis, Merle. The Great American Meat Cookbook, New York: Knopf, 1996.

Knox, Luc, and Keith Richmond. The World Encyclopedia of Meat, Game and Poultry. New York: Lorenz Book s, 2000.

The Meat Buyers Guide. Reston, Va.: National Association of Meat Purveyors, 1990.