Professional Charcuterie Volume 1
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Book Details
Author(s)Marcel Cottenceau
ISBN / ASIN2868710182
ISBN-139782868710185
Sales Rank4,698,492
MarketplaceUnited States 🇺🇸
Description ▲
Contents: Introduction The Charcuterie-Caterer Profession Basic Technical Information Technical Operations and Equipment Hams Sausages Specialty Sausages Blood Sausages White Sausages Rillettes and Rillons Confits Smoked Pork Products Including Bacon 304 pages