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Chef's Guide to Charcuterie

Language EnglishEnglish
Book Paperback
Book Chef's Guide to Charcuterie Jacques Brevery
Libristo code: 24282158
Publishers Taylor & Francis Ltd, September 2019
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has... Full description
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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 executio

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About the book

Full name Chef's Guide to Charcuterie
Author Jacques Brevery
Language English
Binding Book - Paperback
Date of issue 2019
Number of pages 296
EAN 9780367380502
ISBN 0367380501
Libristo code 24282158
Publishers Taylor & Francis Ltd
Weight 454
Dimensions 152 x 229

Categories

Technology, Engineering, Agriculture > Other technologies & applied sciences > Other vocational technologies & trades > Hotel & catering trades
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