INDICE: Acknowledgments. Introduction. Chapter One: Equipment. Chapter Two:Spices, Herbs, and Seasonings. Chapter Three: Meats, Poultry, and Seafood. Chapter Four: Sanitation. Chapter Five: Curing and Brining. Chapter Six: Smoking. Chapter Seven: Forcemeats. Chapter Eight: Sausages. Chapter Nine: Condiments. Resources. Conversion Tables. Glossary. Subject Index. Recipe Index.
- ISBN: 978-0-470-19741-7
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 400
- Fecha Publicación: 28/12/2010
- Nº Volúmenes: 1
- Idioma: Inglés