Chef's Guide to Charcuterie: 1st Edition (e-Book) book cover

Chef's Guide to Charcuterie

1st Edition

By Jacques Brevery

CRC Press

296 pages

Purchasing Options:$ = USD
Hardback: 9781466559844
pub: 2012-12-14
eBook (VitalSource) : 9780429097270
pub: 2012-12-14
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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

Table of Contents

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

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