Chef's Guide to Charcuterie

1st Edition

Jacques Brevery

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CRC Press
Published December 14, 2012
Reference - 296 Pages
ISBN 9780429097270 - CAT# KE78445

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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


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