Chef’s guide to charcuterie

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Chef’s guide to charcuterie

Chef’s guide to charcuterie

Jacques Brevery

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Content: Introduction. Pork. Charcuterie. Salt. Brine-Cure Recipes. Results. Composition. Binding for Success. Sausage. Cooked Sausage. Terrines. Pates. Galantines. Ballottines

Kategorien:

Cookbooks, Food & Wine

Jahr:

2013

Verlag:

CRC Press/Taylor & Francis Group

Sprache:

english

Seiten:

296

ISBN 10:

1466559845

ISBN 13:

9781466559844

Datei:

PDF, 28.20 MB

IPFS:

,

english, 2013

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