Dansk
Chef's Guide to Charcuterie e-bog
546,47 DKK
(inkl. moms 683,09 DKK)
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser
E-bog
546,47 DKK
Forlag
CRC Press
Udgivet
14 december 2012
Længde
296 sider
Genrer
Food and beverage technology
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9781466559851
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser