Chef's guide to charcuterie / Jacques Brevery.

ISBN:

9781466559844

Title:

Author:

Brevery, Jacques

Personal Author:

Brevery, Jacques

Publication Information:

Boca Raton : Taylor & Francis, 2013.

Physical Description:

xx, 276 pages : illustrations ; 24 cm.

General Note:

Includes index.

Contents:

Machine generated contents note: 1.Charcuterie -- 2.Pork -- 3.Nutrition Tables -- Components in Various Meat Grades -- 4.Salt -- Brine Cure -- Brine Cure Recipes -- Brine Cure Infusion -- Spice/Salt Mixtures -- Fleur de Sel -- Smoked salt -- 5.Binding Agents and Fillers Used in Charcuterie -- Hydrocolloids -- Starches -- Animal Protein Binders -- Vegetable Protein Binders -- 6.Master Pastry Recipes for Charcuterie -- Basic Pie Pastry -- Pate Feuilletee (Puff Pastry) -- Brioche Dough -- Brioche Dough for Sausage (Lyon) (boudin) -- 7.Sausages -- A Brief History of Sausages from around the World -- Recipes -- Farce a Gratin---(Paste also used for Galantines or Fancy Pates) -- Ground Sausage Base Meat Mixture -- Blood Sausage with Cabbage (Belgium) -- Blood Sausage---Country -- Blood Sausages (Antilles Islands) -- White Sausage---Boudin Blanc -- Country-Style Sausage -- Summer Savory Beer Sausage, Flambeed with Apricot Liquor Glaze -- Country Sausage with Liver and Caul Fat --

Contents note continued: Crepinettes---Flat Sausages -- Italian Sausage -- Chef Jacques' Hot Italian Sausage -- Liver Sausage for Grilling -- French-Style Garlic Sausage -- Merguez I -- Merguez II -- Chorizo I -- Chorizo II -- Spanish Chorizo -- Toulouse Sausage (France) -- Paris Sausage with Garlic -- Alsatian-Style Bratwurst Sausage -- Munich-Style Bratwurst -- Lyon Sausage with Pistachios -- Dry Salami---Saucisson de Menage -- Strasbourg Sausage---Saucisses de Strasbourg -- Cooked Pepperoni -- Mortadella---Mortadelle -- Standard Mortadelle -- Polish Kielbasa---Saucisson Cuit (Cooked Salami) -- Polish-Style Sausage---Kielbasa -- Krakow Sausage (My Favorite) -- Chitterlings Sausage---Andouillettes -- Kassler Liverwurst---Saucisson de Foie -- Frankfurters---Saucisses de Frankfort -- 8.Foie Gras -- Foie Gras---Facts and Serving Suggestions -- Choosing Canned foie gras -- 9.Terrines and Pates -- Pates -- General Cooking tips -- Seasoning for Country-Style Pates -- Recipes --

Contents note continued: Country Pate with Shallots and Peppercorn -- Traditional Country-Style Pate -- Classic Country-Style Pate -- Country-Style Grind -- Liver Pate---Pate de Foie -- Wild Rabbit Pate---Pate de Garenne -- Duck Pate---Terrine de Canard -- Terrine "Forestiere" with Cranberries or Cherries -- Turkey Terrine -- Burgundy-Style Parslied Ham---Jambon Persille de Bourgogne -- Farmer Pate with Garlic -- Standard Pate en Croute -- Pate en Croute -- Duck Pate with Pistachios and Truffles in Pastry---Pate de Canard en Croute -- Salmon Pate en Croute -- Monkfish Terrine with Smoked Salmon -- Marinade for Fish Terrine -- Ingredients -- Fish Terrine with "Fines Herbes" -- Ingredients -- 10.Galantines and Ballotines -- Galantines -- Forcemeat for Galantines -- Stuffed Boneless Goose -- Ballotines -- Baby Pig Ballotine -- 11.More Charcuterie Recipes -- Pork Rillettes -- Le Mans-Style Spread---Rillettes Du Mans -- Beef-Tripes a La Mode de Caen Style (Caen-City of Normandy) --

Contents note continued: Salted Meat---"Petit Sale" -- Feuillete of Salmon en Croute with Baby Vegetables -- Grilled Gravlax with Green Pea Puree---Norvegian Dish---Serve Appetizer Size -- Preparation -- Stuffed Pigs' Feet with Truffles---Pieds Farcis -- Rolled Pork Shoulder---Epaule Roulee -- Pressed Head---Tete Pressee (Head Cheese) -- Breaded Pigs' Shanks---Jambonneaux -- Pigs' Feet in Aspic---Pieds en Aspic -- Breaded Pigs' Feet---Pieds Pannes -- Preparation -- Ears and Tails in Aspic---Queues et Oreilles en Gelee -- Breaded Tails and Ears---Queues et Oreilles Pannees -- Preparation -- Head Cheese---Fromage de Tete -- Larded Roast Pork in Aspic---Roti de Porc PiquE -- Boiled Ham---Jambon Blanc -- 12.The Art of Pickling: Preserving Foods with Vinegar and Alcohol -- Basic Cornichons (Pickled Cucumbers) -- Tips for Success -- Pickles with Sauce -- More Pickling Pointers -- 13.Photos of Charcuteries Displays for All Occasions.

Subject Term:

Cooking (Meat)

Sausages.

Meat -- Preservation.

Format:

Books

Publication Date:

2013

Publication Information:

Boca Raton : Taylor & Francis, 2013.

Boca Raton

CRC Press/Taylor & Francis Group,

[2013]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.66 BRE	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

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 interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.

Author Notes

Jacques Brevery, PhD, CEC, AAC, graduated from the Culinary Institute of Libramont Belgium in 1975, where he earned a Master's Degree with honors and pursued a PhD in Natural Food Science and Anthropology. After an illustrious career at many fine institutions, he now works with his own consulting company helping restaurants in distress, openings, revamping menus, training, and designing. He continues to work with culinary schools by giving lectures and encouraging new talent.

Introduction

Pork

Charcuterie

Salt

Brine-Cure Recipes

Results

Composition

Binding for Success

Sausage

Cooked Sausage

Terrines

PatÃ©s

Galantines

Ballottines

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents