Home Charcuterie
Make your own bacon, sausages, salami and other cured meats
This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs.
Specificaties
| ISBN/EAN | 9780754833253 |
| Auteur | Paul Thomas |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Gebonden in harde band |
| Pagina's | 240 |
| Lengte | |
| Breedte |