Professional Charcuterie: Sausage Making, Curing, Terrines, and Pats
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pats
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pats
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pats
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pats
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés | ABC Books
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés | ABC Books

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés

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Pages: 304, Specialty: Culinary & Hospitality, Publisher: Wiley, Publication Year: 1996, Cover: Hardback, Dimensions: 198.12x254x25.4mm The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest qua...

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