£157.13

CRC Press Chef's Guide to Charcuterie

Name: Chef's Guide to Charcuterie
Brand: CRC Press
Price: 157.13 GBP
Availability: InStock

Food & Travel Writing

Price History & Forecast

Last 85 days • 85 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 85 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £157 (47 days, 55.3%)

Price range: £157 - £166

Price levels: 2 different prices over 85 days

Description

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.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1466559845
Category: Books > Subjects > Food & Drink > Food & Travel Writing
Domain: Amazon UK
Release Date: 14 December 2012
Listed Since: 30 March 2012

Barcode

No barcode data available

CRC Press Chef's Guide to Charcuterie

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtes

"GUIDE TO SAUSAGES PREPARATION": Sausage recipes, chargrilled meats, cold cuts, ham, salami.

La Charcuterie: 120 produits, 120 recettes

le grand livre de la charcuterie: Terrines, saucisses, pâtés en croûte

Le livre du compagnon charcutier-traiteur (Référence SSHR)

Pork: Meat Quality and Processed Meat Products

The Working Garde Manger

Charcuterie, Leçons en pas à pas

Dry-Cured Meat Products (Publications in Food Science and Nutrition)

Handbook of Meat and Meat Processing

Handbook of Meat Processing

The Working Garde Manger

Julia and Jacques Cooking at Home: A Cookbook

Mastering the Art of French Cooking: The Essential Cooking Classics: A Cookbook

Meat Quality: Genetic and Environmental Factors (Chemical & Functional Properties of Food Components)

Meat Quality: Genetic and Environmental Factors (Chemical & Functional Properties of Food Components)

Meat Preservation: Preventing Losses and Assuring Safety (Publications in Food Science and Nutrition)

Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition

Modernist Cuisine. El arte y la ciencia de la cocina: The Art and Science of Cooking Spanish Edition

The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

Meat Products Handbook: Practical Science and Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The Art of Lamination: Advanced Technical Laminated Pastry Production 2020

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

Modernist Cuisine at Home