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Prestige De Grand Chefs Charcuterie Specialties

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List Price:
$55.00
Price:
$14.98
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Availablity:
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Product Details:

HC :
192 Pages
Publisher:
Jessicas Biscuit
Pub. Date:
Aug 01, 1996
Photos:
Color Photographs
Our Part #:
PR550
ISBN-10:
0471160636
ISBN-13:
9780471160632

Description:

Charcuterie, traditionally the art of cooking with pork is a culinary specialty with ancient roots in French culture. In this volume, master chefs Jean-Claude Frentz and Michel Poulain provide recipes and preparation/cooking instructions for 50 exquisite charcuterie dishes, including terrines, ballotines, confits, sausages and specialties cooked in pastry.

Related Categories:

Pork, Sausages, Professional Reference, Series: Prestige De Grand Chefs

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  5. Cake Art:Cake Art:

1. Paul on 3/28/2008, said:

Perhaps better suited to a very traditional French banquet kitchen than a home cook's. Decidedly out-of-fashion in the visual complexity and formality of the dishes, and (in my opinion) over-emphasizing terrines and patés, at the expense of any discussion of such traditional charcuterie areas as hams or other cured meats and sausages. (Several fresh sausages are covered.) Visually, the book has a sort of 1960-vocational-education look to it. All this being said, if you're looking for information about preparing highly formal banquet fare, there are not a lot of alternate choices.

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