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Chef's Guide to Charcuterie
Chef's Guide to Charcuterie
Author: Jacques Brevery
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 execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform less...  more »
ISBN-13: 9781466559844
ISBN-10: 1466559845
Publication Date: 12/14/2012
Pages: 296
Edition: 1
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Publisher: CRC Press
Book Type: Hardcover
Members Wishing: 1
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