Français
France
s'inscrire
Conseils d'eurolivre.fr
Livres similaires
Autres livres qui pourraient ressembler au livre recherché:
Outils de recherche
Livre conseillé
Actualités
Publicité
FILTRE
- 0 Résultats
prix le plus bas: 26,69 €, prix le plus élevé: 55,93 €, prix moyen: 47,71 €
The Art of Charcuterie - Kowalski The Culinary Institute of America (CIA), John Kowalski
Livre non disponible
(*)
Kowalski The Culinary Institute of America (CIA), John Kowalski:
The Art of Charcuterie - nouveau livre

ISBN: 9780470197417

ID: 978047019741

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 escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. Features thorough explanations of tools of the trade, kitchen equipment, and ingredients Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques. Kowalski The Culinary Institute of America (CIA), John Kowalski, Books, Food and Drink, Meats and Dairy, The Art of Charcuterie Books>Food and Drink>Meats and Dairy, Wiley

Nouveaux livres Indigo.ca
new Free shipping on orders above $25 Frais d'envoizzgl. Versandkosten, Livraison non-comprise
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.
The Art of Charcuterie - The Culinary Institute of America, John Kowalski
Livre non disponible
(*)
The Culinary Institute of America, John Kowalski:
The Art of Charcuterie - edition reliée, livre de poche

ISBN: 0470197412

[SR: 108695], Hardcover, [EAN: 9780470197417], Wiley, Wiley, Book, [PU: Wiley], Wiley, 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 escalated in this artisanal specialty. Pates, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pates, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. * Features thorough explanations of tools of the trade, kitchen equipment, and ingredients * Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them * Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques., 4214, Meats, 4212, Meat & Game, 4208, Cooking by Ingredient, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

Nouveaux livres Amazon.com
-TextbookRush-
Neuware Frais d'envoiLivraison non-comprise
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.
The Art of Charcuterie - Kowalski, John Culinary Institute of America
Livre non disponible
(*)
Kowalski, John Culinary Institute of America:
The Art of Charcuterie - edition reliée, livre de poche

ISBN: 9780470197417

[ED: Hardcover], [PU: Wiley-Blackwell], 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 escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. * Features thorough explanations of tools of the trade, kitchen equipment, and ingredients * Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them * Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.Versandfertig in über 4 Wochen, [SC: 0.00]

Nouveaux livres Booklooker.de
buecher.de GmbH & Co. KG
Frais d'envoiVersandkostenfrei (EUR 0.00)
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.
The Art of Charcuterie - The Culinary Institute of America (CIA)
Livre non disponible
(*)
The Culinary Institute of America (CIA):
The Art of Charcuterie - edition reliée, livre de poche

ISBN: 9780470197417

Hardback, [PU: John Wiley and Sons Ltd], 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 escalated in this artisanal specialty., Hotel & Catering Trades

Nouveaux livres Bookdepository.com
Frais d'envoiVersandkostenfrei (EUR 0.00)
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.
The Art of Charcuterie - Kowalski, John/ Culinary Institute of America (COR)
Livre non disponible
(*)
Kowalski, John/ Culinary Institute of America (COR):
The Art of Charcuterie - nouveau livre

ISBN: 0470197412

ID: 0470197412

[PU: Wiley]

Nouveaux livres English-Book-Service
Frais d'envoiLivraison non-comprise
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.

Détails sur le livre
The Art of Charcuterie

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 escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. * Features thorough explanations of tools of the trade, kitchen equipment, and ingredients * Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them * Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.

Informations détaillées sur le livre - The Art of Charcuterie


EAN (ISBN-13): 9780470197417
ISBN (ISBN-10): 0470197412
Version reliée
Date de parution: 2010
Editeur: John Wiley & Sons
388 Pages
Poids: 1,615 kg
Langue: eng/Englisch

Livre dans la base de données depuis 09.02.2012 16:08:58
Livre trouvé récemment le 19.01.2017 13:20:54
ISBN/EAN: 9780470197417

ISBN - Autres types d'écriture:
0-470-19741-2, 978-0-470-19741-7


< pour archiver...
Livres en relation