. .
Deutsch
Deutschland
Ähnliche Bücher
Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
Suchtools
Anmelden

Anmelden mit Facebook:

Registrieren
Passwort vergessen?


Such-Historie
Merkliste
Links zu eurobuch.com

Dieses Buch teilen auf…
..?
Buchtipps
Aktuelles
Tipp von eurobuch.com
FILTER
- 0 Ergebnisse
Kleinster Preis: 26.69 EUR, größter Preis: 55.31 EUR, Mittelwert: 41.86 EUR
The Art of Charcuterie - The Culinary Institute of America, John Kowalski
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
The Culinary Institute of America, John Kowalski:

The Art of Charcuterie - gebunden oder broschiert

ISBN: 0470197412

[SR: 108695], Hardcover, [EAN: 9780470197417], Wiley, Wiley, Book, [PU: Wiley], Wiley, A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pates, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. * Features thorough explanations of tools of the trade, kitchen equipment, and ingredients * Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them * Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques., 4214, Meats, 4212, Meat & Game, 4208, Cooking by Ingredient, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

gebrauchtes bzw. antiquarisches Buch Amazon.com
textbooksnow-
Gebraucht Versandkosten:zzgl. Versandkosten
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
The Art of Charcuterie - The Culinary Institute of America, John Kowalski
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)

The Culinary Institute of America, John Kowalski:

The Art of Charcuterie - gebunden oder broschiert

ISBN: 0470197412

[SR: 108695], Hardcover, [EAN: 9780470197417], Wiley, Wiley, Book, [PU: Wiley], Wiley, A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pates, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. * Features thorough explanations of tools of the trade, kitchen equipment, and ingredients * Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them * Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques., 4214, Meats, 4212, Meat & Game, 4208, Cooking by Ingredient, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

Neues Buch Amazon.com
-TextbookRush-
Neuware Versandkosten:zzgl. Versandkosten
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
The Art of Charcuterie - Kowalski, John Culinary Institute of America
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Kowalski, John Culinary Institute of America:
The Art of Charcuterie - gebunden oder broschiert

ISBN: 9780470197417

[ED: Hardcover], [PU: Wiley-Blackwell], A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. * Features thorough explanations of tools of the trade, kitchen equipment, and ingredients * Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them * Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.Versandfertig in über 4 Wochen, [SC: 0.00]

Neues Buch Booklooker.de
buecher.de GmbH & Co. KG
Versandkosten:Versandkostenfrei (EUR 0.00)
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
The Art of Charcuterie - The Culinary Institute of America (CIA)
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
The Culinary Institute of America (CIA):
The Art of Charcuterie - gebunden oder broschiert

ISBN: 9780470197417

Hardback, [PU: John Wiley and Sons Ltd], A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty., Hotel & Catering Trades

Neues Buch Bookdepository.com
Versandkosten:Versandkostenfrei (EUR 0.00)
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
The Art of Charcuterie - Kowalski, John/ Culinary Institute of America (COR)
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
(*)
Kowalski, John/ Culinary Institute of America (COR):
The Art of Charcuterie - neues Buch

ISBN: 0470197412

ID: 0470197412

[PU: Wiley]

Neues Buch English-Book-Service
Versandkosten:zzgl. Versandkosten
Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.

< zum Suchergebnis...
Details zum Buch
The Art of Charcuterie
Autor:

Kowalski, John; Culinary Institute of America

Titel:

The Art of Charcuterie

ISBN-Nummer:

9780470197417

A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. * Features thorough explanations of tools of the trade, kitchen equipment, and ingredients * Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them * Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.

Detailangaben zum Buch - The Art of Charcuterie


EAN (ISBN-13): 9780470197417
ISBN (ISBN-10): 0470197412
Gebundene Ausgabe
Erscheinungsjahr: 2010
Herausgeber: John Wiley & Sons
388 Seiten
Gewicht: 1,615 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 09.02.2012 16:08:58
Buch zuletzt gefunden am 22.02.2016 17:26:24
ISBN/EAN: 9780470197417

ISBN - alternative Schreibweisen:
0-470-19741-2, 978-0-470-19741-7

< zum Suchergebnis...
< zum Archiv...
Benachbarte Bücher