Introduces the techniques of charcuterie and offers recipes for sauces and relishes, terrines, pates, sausages, ham, and fresh pork. Additional Details \N BOOK TYPE : NF BRAND : GRIGSON, JANE LANGUAGE : ENGLISH NUMBER OF PAGES : 320 PUBLISHER IMPRINT CODE : GRUBS PUBLISHER NAME : CASEMATE PUB & BOOK DIST LLC RETURNS ACCEPTED? : YES SKU : 9781902304885 UPC : 9781902304885
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