Chef's guide to charcuterie

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Bibliographic Details
Main Author	Brevery, Jacques
Format	eBook
Language	English
Published	Boca Raton : CRC Press, 2013.
Subjects	Cooking (Meat) Sausages. Meat > Preservation. elektronické knihy electronic books
Online Access	Full text
ISBN	9781466559851
DOI	10.1201/b13702
Physical Description	xx, 276 p. : ill.

Cover

Table of Contents:

1. Charcuterie
2. Pork
3. Nutrition tables
4. Salt
5. Binding agents and fillers used in charcuterie
6. Master pastry recipes for charcuterie
7. Sausages
8. Foie gras
9. Terrines and patés
10. Galantines and ballotines
11. More charcuterie recipes
12. The art of pickling : preserving foods with vinegar and alcohol
13. Photos of charcuteries displays for all occasions ...