In The Charcuterie: The Fatted Calf´s Guide to Making Sausage, Sa
In The Charcuterie: The Fatted Calf´s Guide to Making Sausage, Sa
32,80 €
ENVIAMENT GRATUÏT*
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Rep-lo a casa en una setmana per Missatger o Eco Enviament*Sobre el libro In The Charcuterie: The Fatted Calf´s Guide to Making Sausage, Sa de Taylor Boetticher i Toponia Miller publicado por Ten Speed Press al 2013:
The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area´s Fatted Calf.El llibre In The Charcuterie: The Fatted Calf´s Guide to Making Sausage, Sa de Taylor Boetticher i Toponia Miller pertany a la matèria
