Chef's Guide to Charcuterie

Jacques Brevery

December 14, 2012 by CRC Press
Reference - 296 Pages - 140 B/W Illustrations
ISBN 9781466559844 - CAT# K15867


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  • 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


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.