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Frentz, Jean-Clade and Poulain, Michel:

Charcuterie Specialties - hardcover

1996, ISBN: 0471160636

[EAN: 9780471160632], Gebraucht, sehr guter Zustand, [PU: Cicem and Wiley], COOKBOOKS, Jacket, No markings, tight, clean. Light edgewear to dust jacket. No date listed. Original $55.00 on… More...

NOT NEW BOOK. Shipping costs: EUR 52.19 Manchester By The Book, Manchester-By-the-Sea, MA, U.S.A. [952101] [Rating: 5 (von 5)]
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Charcuterie Specialties (Prestige Des Grands Chefs) - Frentz, Jean-Claude, Poulain, Michel
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Frentz, Jean-Claude, Poulain, Michel:

Charcuterie Specialties (Prestige Des Grands Chefs) - hardcover

1996, ISBN: 9780471160632

Übersetzer: Sterling, Anne, John Wiley & Sons Inc, Gebundene Ausgabe, 192 Seiten, Publiziert: 1996-09-01T00:00:01Z, Produktgruppe: Book, 2.4 kg, Fleisch, Kochen nach Zutaten, Kochen & Gen… More...

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Frentz, Jean-Claude; Poulain, Michel:
Charcuterie Specialties (Prestige Des Grands Chefs) - hardcover

1996

ISBN: 9780471160632

Wiley, 8/23/1996. Hardcover. Good. Hardback with dust jacket in good condition. Prior library item with normal library markings. Couple of creased pages., Wiley, 8/23/1996, 2.5

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Charcuterie Specialties, Prestige Des Grands Chefs - new book

ISBN: 9780471160632

Fnac.com : Charcuterie Specialties, Prestige Des Grands Chefs - Livre. Découvrez des nouveautés, des coups de cœur, des avis d'internautes, … Livre - Livre, John Wiley & Sons Inc.

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Michel Poulain; Jean-Claude Frentz:
Charcuterie Specialties (Prestige Des Grands Chefs) - hardcover

1996, ISBN: 9780471160632

John Wiley & Sons, 1996-08-09. Hardcover. Good., John Wiley & Sons, 1996-08-09, 2.5

Shipping costs: EUR 10.73 Ergodebooks

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Details of the book
Charcuterie Specialties (Prestige Des Grands Chefs)

Prestige des Grands Chefs Traditional charcuterie dishes have been gradually disappearing from restaurant menus in France. But as the trends of «cuisine minceur» and «nouvelle cuisine» give way to the return of the satisfying traditional cooking «du terroei » or «of the land », regional specialties including the sausages and pâtés and other traditional charcuterie specialties are being rediscovered. As the French return to their roots, charcuterie dishes made with top quality poultry, fish, meats, agan meats, vegetables and fruits are gaining popularity. Two exceptional authors have compiled a selection of 50 outstanding modern charcuterie dishes. Restaurant chefs will be inspired to include these delicious and often economical specialties on their menus and caterers, purveyors of gourmet food and talented home cooks will find new and exciting items to add to their repertoire. Well illustrated with color photographs, this book is a joy to look at as well as a useful tool for the chef. The recipes are grouped in five categories according to the main type of preparation:New style terrinesSpecialties, wrapped and poachedCharcuterie in pastry («en croûte»)Slow-cooked meats for appetizer and main courseSausages and «boudins».Each recipe is presented over four pages with step by step photographs that reinforce the detailed text. This comprehensive volume is an indispensable reference for the recipes and techniques of modern charcuterie.

Details of the book - Charcuterie Specialties (Prestige Des Grands Chefs)


EAN (ISBN-13): 9780471160632
ISBN (ISBN-10): 0471160636
Hardcover
Publishing year: 1996
Publisher: John Wiley & Sons Inc

Book in our database since 2007-11-29T03:35:01-05:00 (New York)
Book found last time on 2024-05-18T06:14:30-04:00 (New York)
ISBN/EAN: 0471160636

ISBN - alternate spelling:
0-471-16063-6, 978-0-471-16063-2
Alternate spelling and related search-keywords:
Book author: michel anne, michel poulain jean claude frentz, clade
Book title: prestige, chefs des chefs, grand chefs, charcuterie


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