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OverviewFull Product DetailsAuthor: Jacques BreveryPublisher: Taylor & Francis Inc Imprint: CRC Press Inc Dimensions: Width: 15.20cm , Height: 2.30cm , Length: 22.90cm Weight: 0.680kg ISBN: 9781466559844ISBN 10: 1466559845 Pages: 296 Publication Date: 14 December 2012 Audience: Professional and scholarly , Professional & Vocational Format: Hardback 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.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 ... 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 Author 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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