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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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.
Altres títols de Taylor Boetticher
Boetticher, Taylor
Miller, Toponia
In The Charcuterie: The Fatted Calf´s Guide to Making Sausage, Sa
32,80 €
ENVIAMENT GRATUÏT*
