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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.
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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.
| ISBN / EAN | 9780470197417 |
|---|---|
| Auteur | The Culinary Institute of America (CIA) |
| Editeur | John Wiley and Sons Ltd |