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… More...
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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 … More...
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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
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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… More...
John, The Culinary Institute of America (CIA) Kowalski:
The Art of Charcuterie by John, The Culinary Institute of America (CIA) Kowalski - used bookISBN: 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 … More...
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… More...
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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Details of the book - The Art of Charcuterie
EAN (ISBN-13): 9780470197417
ISBN (ISBN-10): 0470197412
Hardcover
Publishing year: 2010
Publisher: Wiley
388 Pages
Weight: 1,615 kg
Language: eng/Englisch
Book in our database since 2012-02-09T10:08:58-05:00 (New York)
Detail page last modified on 2024-01-27T12:10:46-05:00 (New York)
ISBN/EAN: 9780470197417
ISBN - alternate spelling:
0-470-19741-2, 978-0-470-19741-7
Alternate spelling and related search-keywords:
Book author: kowalski, culinary institute, the
Book title: charcuterie, kowalski
Information from Publisher
Author: John Kowalski
Title: The Art of Charcuterie
Publisher: John Wiley & Sons
400 Pages
Publishing year: 2010-12-10
Weight: 1,623 kg
Language: English
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.More/other books that might be very similar to this book
Latest similar book:
9781119027683 The Art of Charcuterie (The Culinary Institute of America (CIA); Kowalski, John)
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