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Charcuterie specialties

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Pub. Date:
[Between 1990 and 1996]
Prestige des Grands Chefs Traditional charcuterie dishes have been gradually disappearing from restaurant menus in France. But as the trends of «cuisine minceur» and «nouvelle cuisine» give way to the return of the satisfying traditional cooking «du terroei » or «of the land », regional specialties including the sausages and pâtés and other traditional charcuterie specialties are being rediscovered. As the French return to their roots, charcuterie dishes made with top quality poultry, fish, meats, agan meats, vegetables and fruits are gaining popularity. Two exceptional authors have compiled a selection of 50 outstanding modern charcuterie dishes. Restaurant chefs will be inspired to include these delicious and often economical specialties on their menus and caterers, purveyors of gourmet food and talented home cooks will find new and exciting items to add to their repertoire. Well illustrated with color photographs, this book is a joy to look at as well as a useful tool for the chef. The recipes are grouped in five categories according to the main type of preparation: New style terrines Specialties, wrapped and poached Charcuterie in pastry («en croûte») Slow-cooked meats for appetizer and main course Sausages and «boudins».Each recipe is presented over four pages with step by step photographs that reinforce the detailed text. This comprehensive volume is an indispensable reference for the recipes and techniques of modern charcuterie.
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Grouping Information

Grouped Work ID 32b94e2a-99c0-1f69-1ea1-9074ba83ee11
Grouping Title charcuterie specialties
Grouping Author frentz jean claude
Grouping Category book
Last Grouping Update 2018-10-10 01:06:21AM
Last Indexed 2019-02-17 04:35:23AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Poulain, Michel.
author Frentz, Jean-Claude.
author2-role Poulain, Michel.
author_display Frentz, Jean-Claude
available_at_evld EVLD Avon Public Library
detailed_location_evld EVLD Avon Public Library
format_category_evld Books
format_evld Book
id 32b94e2a-99c0-1f69-1ea1-9074ba83ee11
isbn 9780471160632, 9782868710017
item_details ils:.b11800471|.i12893584|EVLD Avon Public Library|641.66 FRE|||1|false|false|||||On Shelf||eva||
itype_evld Non-fiction
last_indexed 2019-02-17T11:35:23.728Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_evld 641.66 FRE
owning_library_evld EVLD Eagle Valley Library Dist.
owning_location_evld EVLD Avon Public Library
primary_isbn 9782868710017
publishDate 1990
record_details ils:.b11800471|Book|Books||English|CICEM ;|[Between 1990 and 1996]|192 pages : color illustrations ; 22 x 31 cm.
recordtype grouped_work
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b11800471 .i12893584 On Shelf On Shelf false true true false false true 2, 101, 102, 104
subject_facet Cooking (Meat), Cooking, French
title_display Charcuterie specialties
title_full Charcuterie specialties / by Jean-Claude Frentz and Michel Poulain under the direction of Pierre Michalet ; translated by Anne Sterling
title_short Charcuterie specialties
topic_facet Cooking (Meat), Cooking, French