Charcuterie: Sausages, Pates and Accompaniments
CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures.
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Produktdetails
- ISBN: 978-1-4283-1991-2
- EAN: 9781428319912
- Produktnummer: 4032525
- Verlag: Delmar
- Sprache: Englisch
- Erscheinungsjahr: 2009
- Seitenangabe: 357 S.
- Masse: H24.9 cm x B20.3 cm x D1.5 cm 717 g
- Gewicht: 717
Über den Autor
Fritz Sonnenschmidt, CUTCO Culinary Advisory Board member, is a certified master chef and former National Chairman of the American Academy of Chefs. A master in garde manger, Fritz is a culinary ambassador of The Culinary Institute of America at Hyde Park, N.Y. He is co-author of The Professional Chef's Art of Garde Manger, editor of American Harvest and author of Taste and Tales of a Chef.
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