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… Altro …
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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 … Altro …
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2010, ISBN: 9780470197417
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2010, ISBN: 0470197412
[EAN: 9780470197417], Neubuch, [PU: Wiley], new, Books
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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… Altro …
John, The Culinary Institute of America (CIA) Kowalski:
The Art of Charcuterie by John, The Culinary Institute of America (CIA) Kowalski - libri usatiISBN: 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 … Altro …
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… Altro …
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]
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Informazioni dettagliate del libro - The Art of Charcuterie
EAN (ISBN-13): 9780470197417
ISBN (ISBN-10): 0470197412
Copertina rigida
Anno di pubblicazione: 2010
Editore: Wiley
388 Pagine
Peso: 1,615 kg
Lingua: eng/Englisch
Libro nella banca dati dal 2012-02-09T16:08:58+01:00 (Zurich)
Pagina di dettaglio ultima modifica in 2024-01-27T18:10:46+01:00 (Zurich)
ISBN/EAN: 0470197412
ISBN - Stili di scrittura alternativi:
0-470-19741-2, 978-0-470-19741-7
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : kowalski, culinary institute, the
Titolo del libro: charcuterie, kowalski
Dati dell'editore
Autore: John Kowalski
Titolo: The Art of Charcuterie
Editore: John Wiley & Sons
400 Pagine
Anno di pubblicazione: 2010-12-10
Peso: 1,623 kg
Lingua: Inglese
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.Altri libri che potrebbero essere simili a questo:
Ultimo libro simile:
9781119027683 The Art of Charcuterie (The Culinary Institute of America (CIA); Kowalski, John)
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