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Chef's Guide to Charcuterie by Jacques Brevery at Abbey's Bookshop,
Chef's Guide to Charcuterie
— —
Jacques Brevery

Chef's Guide to Charcuterie

Jacques Brevery

$131

Paperback

Not in-store but you can order this
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English
CRC Press
23 September 2019
Hotel & catering trades
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.
By:  
Imprint:   CRC Press
Country of Publication:   United Kingdom
Dimensions:   Height: 229mm,  Width: 152mm, 
Weight:   453g
ISBN:   9780367380502
ISBN 10:   0367380501
Pages:   296
Publication Date:  
Audience:   Professional and scholarly ,  College/higher education ,  Undergraduate ,  Primary
Format:   Paperback
Publisher's Status:   Active

Jacques 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.

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