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Chef's Guide to Charcuterie, by Jacques Brevery
Ebook Download Chef's Guide to Charcuterie, by Jacques Brevery
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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.
- Sales Rank: #3012884 in eBooks
- Published on: 2012-12-14
- Released on: 2012-12-14
- Format: Kindle eBook
Review
" … 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
About the Author
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.
Most helpful customer reviews
0 of 0 people found the following review helpful.
chef's guide to charcuterie
By jacky
don't confuse sodium nitrite and sodium nitrate,
in europe and canada sodium nitrite is sold ready to use ( salt ready w 0.06 %
of nitrites added ) you can use it solo by 16 to 18 gr/by kg, into your charcuterie .it is safe .because usage of salpeter in lot more dangerous in hard to control nitrite production.
I been using for 40 years and never have any customer sick at all
you need to know what you are talking about .
this guy.. baconologist is confusing with nitrate 1 gr by 100 kg of salt.
2 of 4 people found the following review helpful.
Scary!!!!
By RidgeRunner
C'mon!?!?! How does something like this get published?
Beware!!!!
This terrible OVER-PRICED book is a hodgepodge of haphazard and dangerous recipes!!!!
The Paris Sausage with Garlic calls for 18,000 ppm sodium nitrite (18 g sodium nitrite), yes, 18,000 ppm.
The safe sodium nitrite maximum is just 156 ppm!!!!
Even if the recipe called for 18 g of 6.25% sodium nitrite pink salt the level of sodium nitrite would be 1125 ppm, which is still WAY over the safe limit!!!!!!!
The frankfurter recipe calls for 2.8% salt, which is VERY salty.
It also calls for the juice of one lemon which will interfere with the binding of the proteins.
The book is filled with bad information!
Very unprofessional!!
It should really be rated zero stars.
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