Charcuterie Specialties

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Cicem, Aug 9, 1996 - Cooking - 192 pages
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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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About the author (1996)

Jean-Claude Frentz Chef Frentz has had a distinguished career in charcuterie. He graduated from the " Ecole Supé rieure des Mé tiers de la Viande de Paris" and holds many diplomas from specialized programs in France, United States and other countries. He is the author of the comprehensive reference " L’ Encyclopé die de la Charcuterie" and a well-known international consultant. He has developed programs in Canada and elsewhere to create new charcuterie products and specialties using meats and fish. Michael Poulain Having earned the title of " Brevet Brever de Maî trise Charcutier-Traiteur" at 22, Chef Poulain opened a charcuterie offering traditional products. He participated in many French and international competitions and ten years later he began teaching the art of charcuterie to novices and professionals and set about revising instructional manuals. Chef Poulain continues to refine the art of charcuterie in collaboration with industry research teams and prestigious gastronomic societies such as the " Confré ries de Cuisine" .

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