Jacques Brevery, PhD, CEC, AAC, graduated from the Culinary Institute of Libramont Belgium in 1975, where he earned a Master’s Degree with honors and pursued a PhD in Natural Food Science and Anthropology. After an illustrious career at many fine institutions, he now works with his own consulting company helping restaurants in distress, openings, revamping menus, training, and designing. He continues to work with culinary schools by giving lectures and encouraging new talent.

" ... for people who may be used to charcuterie as part of the garde manager chef's repertoire but want more confidence and sense of freedom in the kitchen. ... a treasured resource for anyone who cooks, both professionally and at home. It has everything needed to truly understand and master a wide array of charcuterie from around the world ... .The detailed and vivid descriptions of the history of the food culture for each item are not only fascinating, but also give the reader an understanding of how each element evolved. ... certain to have a prominent place in my culinary library and I hope yours as well." -Stafford T. DeCambra, CEC, CCE, CCA, AAC; Corporate Executive Chef, PCI Gaming, Atmore, Alabama; American Academy of Chefs - Chair

• Introduction. Pork. Charcuterie. Salt. Brine-Cure Recipes. Results. Composition. Binding for Success. Sausage. Cooked Sausage. Terrines. Patés. Galantines. Ballottines.

Jacques Brevery, PhD, CEC, AAC, graduated from the Culinary Institute of Libramont Belgium in 1975, where he earned a Master’s Degree with honors and pursued a PhD in Natural Food Science and Anthropology. After an illustrious career at many fine institutions, he now works with his own consulting company helping restaurants in distress, openings, revamping menus, training, and designing. He continues to work with culinary schools by giving lectures and encouraging new talent.

" ... for people who may be used to charcuterie as part of the garde manager chef's repertoire but want more confidence and sense of freedom in the kitchen. ... a treasured resource for anyone who cooks, both professionally and at home. It has everything needed to truly understand and master a wide array of charcuterie from around the world ... .The detailed and vivid descriptions of the history of the food culture for each item are not only fascinating, but also give the reader an understanding of how each element evolved. ... certain to have a prominent place in my culinary library and I hope yours as well." -Stafford T. DeCambra, CEC, CCE, CCA, AAC; Corporate Executive Chef, PCI Gaming, Atmore, Alabama; American Academy of Chefs - Chair

• Introduction. Pork. Charcuterie. Salt. Brine-Cure Recipes. Results. Composition. Binding for Success. Sausage. Cooked Sausage. Terrines. Patés. Galantines. Ballottines.

Jacques Brevery, PhD, CEC, AAC, graduated from the Culinary Institute of Libramont Belgium in 1975, where he earned a Master’s Degree with honors and pursued a PhD in Natural Food Science and Anthropology. After an illustrious career at many fine institutions, he now works with his own consulting company helping restaurants in distress, openings, revamping menus, training, and designing. He continues to work with culinary schools by giving lectures and encouraging new talent.

" ... for people who may be used to charcuterie as part of the garde manager chef's repertoire but want more confidence and sense of freedom in the kitchen. ... a treasured resource for anyone who cooks, both professionally and at home. It has everything needed to truly understand and master a wide array of charcuterie from around the world ... .The detailed and vivid descriptions of the history of the food culture for each item are not only fascinating, but also give the reader an understanding of how each element evolved. ... certain to have a prominent place in my culinary library and I hope yours as well." -Stafford T. DeCambra, CEC, CCE, CCA, AAC; Corporate Executive Chef, PCI Gaming, Atmore, Alabama; American Academy of Chefs - Chair

• Introduction. Pork. Charcuterie. Salt. Brine-Cure Recipes. Results. Composition. Binding for Success. Sausage. Cooked Sausage. Terrines. Patés. Galantines. Ballottines.