Brevery, Jacques, <br/><br/>
Chef's guide to charcuterie / 
Jacques Brevery. 
 - xx, 276 pages :  illustrations ;  24 cm. 
<br/><br/> Includes index. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9781466559844 (hbk.) 1466559845 (hbk.) 
<br/><br/><label>LCCN: </label>2012044085 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Meat)<br/>Sausages.<br/>Meat--Preservation.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Cookbooks.
<br/><br/><label>LC Class. No.: </label>TX749  / .B7285 2013 
<br/><br/><label>Dewey Class. No.: </label>641.6/6