Chef's Guide to Charcuterie

Chef's Guide to Charcuterie

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ISBN 9781466559844
Cat# K15867
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Features

  • Demonstrate how to turn lesser quality meats into enjoyable foods
  • Includes over 100 charcuterie recipes for bacon, ham, sausage, terrines, galantines, pâtés, and confit
  • Provides detailed information on essential binding agents
  • Presents charts and tables of composition and characteristics of a variety of meats

Summary

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 quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pâtés, and confit.

Chef Jacques Brevery presents a complete collection of recipes and information from his career, some of which he learned from his mentors over the years. The book is designed as a reference for beginning chefs, providing them with accurate recipes for classic preparations as well as new ideas that will allow them to expand and improve their portfolio of recipes. The book also presents helpful charts and tables as well as useful conversion and substitution guides.

As the interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.

Table of Contents

Charcuterie
Pork
Nutrition Tables
Salt
Binding for Success: Binding Agents and Fillers Used in Charcuterie
Master Pastry Recipes for Charcuterie
About Cooked Sausages and Recipes
Sausages
Foie Gras
Terrines & Pates
Galantines & Ballotines
Additional Charcuterie Recipes
Presentation Styles of Food for all Occasions
Art of Pickling: Three ways
Appendix
Glossary

Author Bio(s)

Editorial Reviews

" … for people who may be used to charcuterie as part of the garde manager chef’s repertoire but want more confidence and sense of freedom in the kitchen. … a treasured resource for anyone who cooks, both professionally and at home. It has everything needed to truly understand and master a wide array of charcuterie from around the world … .The detailed and vivid descriptions of the history of the food culture for each item are not only fascinating, but also give the reader an understanding of how each element evolved. … certain to have a prominent place in my culinary library and I hope yours as well."
—Stafford T. DeCambra, CEC, CCE, CCA, AAC; Corporate Executive Chef, PCI Gaming, Atmore, Alabama; American Academy of Chefs - Chair

 
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