Title:
Chef's guide to charcuterie
Author:
Brevery, Jacques., author.
ISBN:
9780429097270
Physical Description:
1 online resource (xx, 276 pages)
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 pates -- 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.
Electronic Access:
Click here to view.Copies:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 545717-1001 | TX749 .B7285 2013 | Searching... | Searching... |