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Professional Charcuterie: Sausage Making, Curing, Terrines and Pates Book
The newcomer's guide to an old culinary practice revisited for the '90s The ancient art of charcuterie (from the French for cooked meat) once referred only to pork preparations but today it is used to describe products that are made with all kinds of meat fish and game.Read More
from£45.28 | RRP: * Excludes Voucher Code Discount Also available Used from £15.53
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Blackwell
The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality.Centuries of skill and imagination have earned charcuterie a revered place in the world of...
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Pickabook
John Kinsella, David T. Harvey
- 0471122378
- 9780471122371
- John Kinsella, David T. Harvey
- 2 May 1996
- John Wiley & Sons
- Hardcover (Book)
- 288
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