Chef's Guide to Charcuterie

ISBN: 9781466559844 出版年：2012 页码：291 Brevery, Jacques CRC Press

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