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The Art of Charcuterie
inbunden,
2010,
Engelska,
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 …
Introduction to Gastronomy
inbunden,
2016,
Engelska,
ISBN 9780470278697
Gastronomy encompasses both the art and science of food anc cooking, and is an essential part of any chef's culinary education. Introduction to Gastronomy covers essential issues …