Download or read book Chef's Guide to Charcuterie written by Jacques Brevery and published by CRC Press. This book was released on 2012-12-14 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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