ISBN: 9780470197417
A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has… Plus…
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ISBN: 9780470197417
A comprehensive, professional-level guide to the making of sausages and cured meatsThe art of charcuterie has been practiced since the fifteenth century, but in recent years interest has … Plus…
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2010, ISBN: 9780470197417
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2010, ISBN: 0470197412
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2010, ISBN: 9780470197417
Hard cover, Signs of wear and consistent use., Gebraucht, guter Zustand, [PU: Wiley]
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ISBN: 9780470197417
A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has… Plus…
John, The Culinary Institute of America (CIA) Kowalski:
The Art of Charcuterie by John, The Culinary Institute of America (CIA) Kowalski - livre d'occasionISBN: 9780470197417
A comprehensive, professional-level guide to the making of sausages and cured meatsThe art of charcuterie has been practiced since the fifteenth century, but in recent years interest has … Plus…
2010
ISBN: 9780470197417
Hard cover, 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers., Fine., Sewn binding. Paper over bo… Plus…
2010, ISBN: 0470197412
[EAN: 9780470197417], Neubuch, [PU: Wiley], new, Books
2010, ISBN: 9780470197417
Hard cover, Signs of wear and consistent use., Gebraucht, guter Zustand, [PU: Wiley]
Données bibliographiques du meilleur livre correspondant
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Informations détaillées sur le livre - The Art of Charcuterie
EAN (ISBN-13): 9780470197417
ISBN (ISBN-10): 0470197412
Version reliée
Date de parution: 2010
Editeur: Wiley
388 Pages
Poids: 1,615 kg
Langue: eng/Englisch
Livre dans la base de données depuis 2012-02-09T16:08:58+01:00 (Paris)
Page de détail modifiée en dernier sur 2024-01-27T18:10:46+01:00 (Paris)
ISBN/EAN: 0470197412
ISBN - Autres types d'écriture:
0-470-19741-2, 978-0-470-19741-7
Autres types d'écriture et termes associés:
Auteur du livre: kowalski, culinary institute, the
Titre du livre: charcuterie, kowalski
Données de l'éditeur
Auteur: John Kowalski
Titre: The Art of Charcuterie
Editeur: John Wiley & Sons
400 Pages
Date de parution: 2010-12-10
Poids: 1,623 kg
Langue: Anglais
255,00 € (DE)
No longer receiving updates
213mm x 261mm x 33mm
BB; gebunden; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Hotel- und Gastronomieberufe, Bewirtung; Kochen; Hotelgewerbe, Gastronomie u. Touristik; Professional Cooking & Culinary Arts; Kochen u. Kochkunst; Hospitality; Kochen u. Kochkunst; Dienstleistungsgewerbe, Gastgewerbe
Acknowledgments. Introduction. Chapter One: Equipment. Chapter Two: Spices, Herbs, and Seasonings. Chapter Three: Meats, Poultry, and Seafood. Chapter Four: Sanitation. Chapter Five: Curing and Brining. Chapter Six: Smoking. Chapter Seven: Forcemeats. Chapter Eight: Sausages. Chapter Nine: Condiments. Resources. Conversion Tables. Glossary. Subject Index. Recipe Index.Autres livres qui pourraient ressembler au livre recherché:
Dernier livre similaire:
9781119027683 The Art of Charcuterie (The Culinary Institute of America (CIA); Kowalski, John)
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