【E&S】Professional Charcuterie Sausage Making,Curing,Terrines, '96 專業香腸製作 | 978-0471122371 | (1)

卖【E&S】Professional Charcuterie Sausage Making,Curing,Terrines, '96 專業香腸製作 | 978-0471122371 |最好的价格

Name: 卖【E&amp;S】Professional Charcuterie Sausage Making,Curing,Terrines, &apos;96 專業香腸製作 | 978-0471122371 |最好的价格
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发货地	臺北市信義區

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Hardcover: 304 頁出版商：Wiley； 1 版本 (1996年4月13日) 語言： English ISBN-10: 0471122378 ISBN-13: 978-0471122371 產品尺寸: 21.1 x 2 x 26.1 cm Professional Charcuterie Sausage Making, Curing, Terrines, and Pat's '96 / David T. Harvey, John Kinsella Table of Contents BASIC INFORMATION. Equipment. Sanitation. Ingredients for the Charcuterie Kitchen. Wet and Dry Curing. Hot and Cold Smoking. Traditional Charcuterie. Sauces. RECIPES. Appendices. Glossary. Indexes.