Chef's guide to charcuterie / Jacques Brevery.
Material type:
TextPublisher: Boca Raton, Florida : CRC Press/Taylor & Francis Group, [2013]Copyright date: ©2013Description: xx, 276 pages : illustrations ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781466559844 (hbk.); 1466559845 (hbk.)Subject(s): Cooking (Meat) | Sausages | Meat -- PreservationGenre/Form: Cookbooks. DDC classification: 641.6/6 LOC classification: TX749 | .B7285 2013Summary: FOOD & BEVERAGE TECHNOLOGY. Charcuterie, the art of transforming pork meats into several various preparations as an array of dishes, has traditionally held a very important place in gastronomy. Chef's Guide to Charcuterie discusses the history of pig and pork meat and the use of salt in these preparations. It offers numerous recipes in each category of prepared meats. It also presents helpful charts and tables as well as useful conversion and substitution guides. Charcuterie is an art that demands serious attention by the chef. Its success depends not only on the execution but also on the presentation. The information and recipes in this book serve as a foundation for learning and perfecting the skills of charcuterie.
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| wnor- Book | Northam Northam Adult Nonfiction | 641 .66 BRE (Browse shelf(Opens below)) | Available | 31111053501308 |
Includes index.
FOOD & BEVERAGE TECHNOLOGY. Charcuterie, the art of transforming pork meats into several various preparations as an array of dishes, has traditionally held a very important place in gastronomy. Chef's Guide to Charcuterie discusses the history of pig and pork meat and the use of salt in these preparations. It offers numerous recipes in each category of prepared meats. It also presents helpful charts and tables as well as useful conversion and substitution guides. Charcuterie is an art that demands serious attention by the chef. Its success depends not only on the execution but also on the presentation. The information and recipes in this book serve as a foundation for learning and perfecting the skills of charcuterie.
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