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Chef's Guide to Charcuterie
Jacques Brevery
出版CRC Press, 2012-12-14
主題Technology & Engineering / Food Science / GeneralSports & Recreation / GeneralBusiness & Economics / Industries / Hospitality, Travel & Tourism
ISBN14665598539781466559851
URLhttp://books.google.com.hk/books?id=bVvOBQAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋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 lesser