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OverviewFull Product DetailsAuthor: Jacques BreveryPublisher: Taylor & Francis Ltd Imprint: CRC Press Weight: 0.453kg ISBN: 9780367380502ISBN 10: 0367380501 Pages: 296 Publication Date: 23 September 2019 Audience: Professional and scholarly , College/higher education , Professional & Vocational , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsIntroduction. Pork. Charcuterie. Salt. Brine-Cure Recipes. Results. Composition. Binding for Success. Sausage. Cooked Sausage. Terrines. Patés. Galantines. Ballottines.ReviewsAuthor InformationJacques Brevery, PhD, CEC, AAC, graduated from the Culinary Institute of Libramont Belgium in 1975, where he earned a Master’s Degree with honors and pursued a PhD in Natural Food Science and Anthropology. After an illustrious career at many fine institutions, he now works with his own consulting company helping restaurants in distress, openings, revamping menus, training, and designing. He continues to work with culinary schools by giving lectures and encouraging new talent. Tab Content 6Author Website:Countries AvailableAll regions |
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