Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Michael Ruhlman, Brian Polcyn
An essential update of the perennial bestseller. -- Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. -- Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
年:
2013
出版:
2nd edition
出版社:
W. W. Norton & Company
语言:
english
页:
320
ISBN 10:
0393241327
ISBN 13:
9780393241327
文件:
EPUB, 5.74 MB
IPFS:
,
english, 2013