Charcuterie specialties

Book Cover
Average Rating
Publisher:
CICEM ;
Pub. Date:
[Between 1990 and 1996]
Language:
English
Description
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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ISBN:
9782868710017
9780471160632
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Grouping Information

Grouped Work ID32b94e2a-99c0-1f69-1ea1-9074ba83ee11
Grouping Titlecharcuterie specialties
Grouping Authorfrentz jean claude
Grouping Categorybook
Last Grouping Update2019-04-26 01:04:39AM
Last Indexed2019-11-22 02:13:17AM

Solr Details

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auth_author2Poulain, Michel.
authorFrentz, Jean-Claude.
author2-rolePoulain, Michel.
author_displayFrentz, Jean-Claude
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9782868710017
item_details
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itype_evldNon-fiction
last_indexed2019-11-22T09:13:17.636Z
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literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_evld641.66 FRE
owning_library_evldEVLD Eagle Valley Library Dist.
owning_location_evldEVLD Avon Public Library
primary_isbn9782868710017
publishDate1990
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b11800471BookBooksEnglishCICEM ;[Between 1990 and 1996]192 pages : color illustrations ; 22 x 31 cm.
recordtypegrouped_work
scoping_details_evld
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b11800471.i12893584On ShelfOn Shelffalsetruetruefalsefalsetrue2, 101, 102, 104
subject_facetCooking (Meat)
Cooking, French
title_displayCharcuterie specialties
title_fullCharcuterie specialties / by Jean-Claude Frentz and Michel Poulain under the direction of Pierre Michalet ; translated by Anne Sterling
title_shortCharcuterie specialties
topic_facetCooking (Meat)
Cooking, French