Chef's Guide to Charcuterie 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
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| Title | : | Chef's Guide to Charcuterie |
| Author | : | |
| Rating | : | 4.75 (428 Votes) |
| Asin | : | 1466559845 |
| Format Type | : | Hardcover |
| Number of Pages | : | 296 Pages |
| Publish Date | : | 2012-12-14 |
| Genre | : |
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 inte
Editorial : " … 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
I have also found that I go back to it frequently to review the exercises for form and technique. Otherwise I found her talk to be very redundant, suggesting almost the same generic advice for various negative emotions: "Stop, ask yourself what you're feeling, what do you really need that's behind your anger?", etc.
I listen to tons of audiobooks and especially tons of dharma talks, read and own many Buddhist books, etc., so it could be simply that it's a wonderful book and I've just happened to cover this topic too many times in my years of reading. The thing is, it was all beautifully written, which actually left me slightly frustrated about the mess I felt was made at the beginning. However this part of the war has been covered ad naseum. An absolutely gorgeous book. You have to go to the section on the product and read through it looking for the chemical, and I doubt that it will list all of the most likely chemicals that will be listed. Unfortunately this set of books d
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