TY  - BOOK
AU  - Brevery,Jacques
TI  - Chef's guide to charcuterie
SN  - 9781466559844 (hbk.)
AV  - TX749 .B7285 2013
U1  - 641.6/6 23
PY  - 2013///]
CY  - Boca Raton, Florida
PB  - CRC Press/Taylor & Francis Group
KW  - Cooking (Meat)
KW  - Sausages
KW  - Meat
KW  - Preservation
KW  - Cookbooks
KW  - lcgft
N1  - Includes index
N2  - 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
ER  -