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Chef's Guide to Charcuterie
Engelsk
Bogcover for Chef's Guide to Charcuterie af Jacques Brevery, 9780367380502
Specifikationer
Sprog:
Engelsk
Sider:
296
ISBN-13:
9780367380502
Indbinding:
Paperback
ISBN-10:
0367380501
Udg. Dato:
23 sep 2019
Størrelse i cm:
22,9 x 15,2
Oplagsdato:
23 sep 2019
Forfatter(e):

Chef's Guide to Charcuterie

Engelsk
Paperback 2019
Format:

Bog beskrivelse

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.

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Specifikationer
Sprog:
Engelsk
Sider:
296
ISBN-13:
9780367380502
Indbinding:
Paperback
ISBN-10:
0367380501
Udg. Dato:
23 sep 2019
Størrelse i cm:
22,9 x 15,2
Oplagsdato:
23 sep 2019
Forfatter(e):
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