Chef's Guide to Charcuterie: 1st Edition (Paperback) book cover

Chef's Guide to Charcuterie

1st Edition

By Jacques Brevery

CRC Press

296 pages

Purchasing Options:$ = USD
Paperback: 9780367380502
pub: 2019-08-30
SAVE ~$14.99
Available for pre-order
Hardback: 9781466559844
pub: 2012-12-14
SAVE ~$13.79
eBook (VitalSource) : 9780429097270
pub: 2012-12-14
from $34.48

FREE Standard Shipping!


Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pâtés, and confit.

Chef Jacques Brevery presents a complete collection of recipes and information from his career, some of which he learned from his mentors over the years. The book is designed as a reference for beginning chefs, providing them with accurate recipes for classic preparations as well as new ideas that will allow them to expand and improve their portfolio of recipes. The book also presents helpful charts and tables as well as useful conversion and substitution guides.

As the interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.

Table of Contents

Introduction. Pork. Charcuterie. Salt. Brine-Cure Recipes. Results. Composition. Binding for Success. Sausage. Cooked Sausage. Terrines. Patés. Galantines. Ballottines.

About the Author

Jacques Brevery, PhD, CEC, AAC, graduated from the Culinary Institute of Libramont Belgium in 1975, where he earned a Master’s Degree with honors and pursued a PhD in Natural Food Science and Anthropology. After an illustrious career at many fine institutions, he now works with his own consulting company helping restaurants in distress, openings, revamping menus, training, and designing. He continues to work with culinary schools by giving lectures and encouraging new talent.

Subject Categories

BISAC Subject Codes/Headings: