Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Michael Ruhlman, Brian Polcyn
An essential update of the perennial bestseller. -- Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. -- Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
Categorías:
Año:
2013
Edición:
2nd edition
Editorial:
W. W. Norton & Company
Idioma:
english
Páginas:
320
ISBN 10:
0393241327
ISBN 13:
9780393241327
Archivo:
EPUB, 5.74 MB
IPFS:
,
english, 2013