Charcutier. Salumiere. Wurstmeister. (charcuterie)
Francois Paul-Armand Vecchio
A new perspective to meat science: A key to the ancient Craft and Skill of the European Masters to create high quality pork meat products.A video completes the book: The Art and Philosophy of producing Quality pork products, also available on Amazon.
Categories:
Year:
2014
Publisher:
FRANVEC
Language:
english
Pages:
242
ISBN 10:
0615720846
ISBN 13:
9780615720845
File:
PDF, 18.52 MB
IPFS:
,
english, 2014
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