The Professional Chef's Book of Charcuterie: Pates, Terrines, Timbales, Galantines, Sausages, and Other Culinary Delights
Tina G. Mueller
"This book will help you master the art of charcuterie. Over 300 professionally tested recipes highlight this comprehensive guide. Unlike most charcuterie recipes, the exceptional dishes in the book are not limited to traditional pork charcuterie here encompasses meats, fish, vegetables and fruits. Suggestions for variations and substitutions offer many innovative ways to prepare and serve fine charcuterie."
سال:
1987
ناشر کتب:
Van Nostrand Reinhold
زبان:
english
صفحات:
276
ISBN 10:
0442264259
ISBN 13:
9780442264253
فائل:
PDF, 16.54 MB
IPFS:
,
english, 1987