Chef's guide to charcuterie. (2013)

• Record Type: Book
• Further Information: Note: Jacques Brevery.
• Other Names: Brevery, Jacques
• Contents: Front Cover; Contents; Foreword; Preface; Acknowledgments; About the Author; Chapter 1 -- Charcuterie; Chapter 2 -- Pork; Chapter 3 -- Nutrition Tables; Chapter 4 -- Salt; Chapter 5 -- Binding Agents and Fillers Used in Charcuterie; Chapter 6 -- Master Pastry Recipes for Charcuterie; Chapter 7 -- Sausages; Chapter 8 -- Foie Gras; Chapter 9 -- Terrines and Patés; Chapter 10 -- Galantines and Ballotines; Chapter 11 -- More Charcuterie Recipes; Chapter 12 -- The Art of Pickling: Preserving Foods with Vinegar and Alcohol; Chapter 13 -- Photos of Charcuteries Displays for All Occasions ... ; Appendix; Back Cover.
• Publisher Details: Boca Raton : Taylor & Francis
• Publication Date: 2013
• Extent: 1 online resource (xx, 267 pages), illustrations
• Subjects: 641.6/6; Cooking (Meat); Sausages; Meat -- Preservation; Cooking (Meat); Meat -- Preservation; Sausages; Electronic books
• Languages: English
• ISBNs: 9781466559851; 1466559853
• Related ISBNs: 9781466559844
• Notes: Note: Includes bibliographical references.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.