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Professional Charcuterie : Sausage Making, Curing, Terrines, and Pâtés
Professional Charcuterie Sausage Making Curing Terrines and Pts
Author:
The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and... more »
Author:
The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and... more »
ISBN-13: 9780471122371
ISBN-10: 0471122378
Publication Date: 3/1996
Pages: 288
Rating: ?
ISBN-10: 0471122378
Publication Date: 3/1996
Pages: 288
Rating: ?
0 stars, based on 0 rating
Genres:
- Cookbooks, Food & Wine >> Cooking by Ingredient >> Meat & Game >> Meats
- Cookbooks, Food & Wine >> General
