Chef's Guide to Charcuterie

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Synopsis
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
Copyright:
2013

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9781040161364
Related ISBNs:
9781466559851, 9780367380502, 9781466559844, 9780429097270
Publisher:
CRC Press
Date of Addition:
Copyrighted By:
Taylor & Francis Group, LLC
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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