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Chef's Guide to Charcuterie
✍️ Brevery, Jacques
83
Kitchen Score · 83/100
Essential reading · how we rate
$280
Available to order
🏛 CRC Press
📅 2012
📔 Hardcover
ISBN: 9781466559844
📝 Description: Chef's Guide to Charcuterie
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. This volume demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pates, and confit. Chef Jacques Brevery presents a complete collection of recipes and information from his career.
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