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… Meer...
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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 … Meer...
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2010, ISBN: 9780470197417
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2010, ISBN: 0470197412
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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… Meer...
John, The Culinary Institute of America (CIA) Kowalski:
The Art of Charcuterie by John, The Culinary Institute of America (CIA) Kowalski - gebruikt boekISBN: 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 … Meer...
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… Meer...
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]
Bibliografische gegevens van het best passende boek
auteur: | |
Titel: | |
ISBN: |
Gedetalleerde informatie over het boek. - The Art of Charcuterie
EAN (ISBN-13): 9780470197417
ISBN (ISBN-10): 0470197412
Gebonden uitgave
Verschijningsjaar: 2010
Uitgever: Wiley
388 Bladzijden
Gewicht: 1,615 kg
Taal: eng/Englisch
Boek bevindt zich in het datenbestand sinds 2012-02-09T16:08:58+01:00 (Amsterdam)
Detailpagina laatst gewijzigd op 2024-03-27T18:48:54+01:00 (Amsterdam)
ISBN/EAN: 0470197412
ISBN - alternatieve schrijfwijzen:
0-470-19741-2, 978-0-470-19741-7
alternatieve schrijfwijzen en verwante zoekwoorden:
Auteur van het boek: kowalski, culinary institute, the
Titel van het boek: charcuterie, kowalski
Gegevens van de uitgever
Auteur: John Kowalski
Titel: The Art of Charcuterie
Uitgeverij: John Wiley & Sons
400 Bladzijden
Verschijningsjaar: 2010-12-10
Gewicht: 1,623 kg
Taal: Engels
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.Andere boeken die eventueel grote overeenkomsten met dit boek kunnen hebben:
Laatste soortgelijke boek:
9781119027683 The Art of Charcuterie (The Culinary Institute of America (CIA); Kowalski, John)
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