Title:
Chef's guide to charcuterie
Author:
Brevery, Jacques.
ISBN:
9781466559851
Publication Information:
Boca Raton : CRC Press, 2013.
Physical Description:
xx, 276 p. : ill.
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 patš -- 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 ...
Holds:
Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 288152-1001 | ONLINE | Searching... | Searching... |