- 5 resultados
menor preço: € 31.00, preço mais alto: € 235.31, preço médio: € 109.73
1
The Culinary Institute of America (CIA): The Art of Charcute - John Kowalski
Encomendar
no/na Orellfuessli.ch
CHF 102.00
(aproximadamente € 102.81)
Envio: € 18.141
Encomendar
Detalhes fornecedor
Link patrocinado
John Kowalski:

The Culinary Institute of America (CIA): The Art of Charcute - encadernada, livro de bolso

ISBN: 9780470197417

A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has… mais…

Nr. A1013394842. Custos de envio:Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage, , in stock, zzgl. Versandkosten. (EUR 18.14)
fechar(X)
2
The Art of Charcuterie by John, The Culinary Institute of America (CIA) Kowalski - John, The Culinary Institute of America (CIA) Kowalski
Encomendar
no/na BetterWorldBooks.com
€ 89.21
Encomendar
Detalhes e envio
Link patrocinado

John, The Culinary Institute of America (CIA) Kowalski:

The Art of Charcuterie by John, The Culinary Institute of America (CIA) Kowalski - livro usado

ISBN: 9780470197417

A comprehensive, professional-level guide to the making of sausages and cured meatsThe art of charcuterie has been practiced since the fifteenth century, but in recent years interest has … mais…

used in stock. Custos de envio:zzgl. Versandkosten., mais custos de envio
fechar(X)
3
Encomendar
no/na alibris.co.uk
€ 90.33
Encomendar
Detalhes e envio
Link patrocinado
The Culinary Institute of America (Cia), and Kowalski, John:
The Art of Charcuterie - encadernada, livro de bolso

2010

ISBN: 9780470197417

Hard cover, 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers., Fine., Sewn binding. Paper over bo… mais…

Custos de envio:mais custos de envio Columbia, MD, GreatBookPrices-
fechar(X)
4
The Art of Charcuterie - The Culinary Institute Of America; John Kowalski
Encomendar
no/na AbeBooks.de
€ 235.31
Envio: € 28.201
Encomendar
Detalhes fornecedor
Link patrocinado
The Culinary Institute Of America; John Kowalski:
The Art of Charcuterie - encadernada, livro de bolso

2010, ISBN: 0470197412

[EAN: 9780470197417], Neubuch, [PU: Wiley], new, Books

NEW BOOK. Custos de envio: EUR 28.20 GoldBooks, Austin, TX, U.S.A. [71454205] [Rating: 5 (von 5)]
fechar(X)
5
Encomendar
no/na alibris.co.uk
€ 31.00
Encomendar
Detalhes e envio
Link patrocinado
John Kowalski:
The Art of Charcuterie - encadernada, livro de bolso

2010, ISBN: 9780470197417

Hard cover, Signs of wear and consistent use., Gebraucht, guter Zustand, [PU: Wiley]

Custos de envio:mais custos de envio Hillsboro, OR, Goodwill Books
fechar(X)
1Como algumas plataformas não transmitem condições de envio e estas podem depender do país de entrega, do preço de compra, do peso e tamanho do item, de uma possível adesão à plataforma, de uma entrega direta pela plataforma ou através de um fornecedor terceirizado (Marketplace), etc., é possível que os custos de envio indicados pela terralivro não correspondam aos da plataforma ofertante.

Dados bibliográficos do melhor livro correspondente

Pormenores referentes ao livro
The Art of Charcuterie
Autor:
Título:
Número ISBN:

9780470197417


A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. * Features thorough explanations of tools of the trade, kitchen equipment, and ingredients * Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them * Heavily illustrated with 200 full-color photographs, including techniques and finished items The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.

Dados detalhados do livro - The Art of Charcuterie


EAN (ISBN-13): 9780470197417
ISBN (ISBN-10): 0470197412
Livro de capa dura
Ano de publicação: 2010
Editor/Editora: Wiley
388 Páginas
Peso: 1,615 kg
Língua: eng/Englisch

Livro na base de dados desde 2012-02-09T13:08:58-02:00 (Sao Paulo)
Página de detalhes modificada pela última vez em 2024-01-27T14:10:46-03:00 (Sao Paulo)
Número ISBN/EAN: 9780470197417

Número ISBN - Ortografia alternativa:
0-470-19741-2, 978-0-470-19741-7
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: kowalski, culinary institute, the
Título do livro: charcuterie, kowalski

Dados da editora

Autor: John Kowalski
Título: The Art of Charcuterie
Editora: John Wiley & Sons
400 Páginas
Ano de publicação: 2010-12-10
Peso: 1,623 kg
Língua: Inglês
255,00 € (DE)
No longer receiving updates
213mm x 261mm x 33mm

BB; gebunden; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Hotel- und Gastronomieberufe, Bewirtung; Kochen; Hotelgewerbe, Gastronomie u. Touristik; Professional Cooking & Culinary Arts; Kochen u. Kochkunst; Hospitality; Kochen u. Kochkunst; Dienstleistungsgewerbe, Gastgewerbe

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.

Outros livros adicionais, que poderiam ser muito similares com este livro:

Último livro semelhante:
9781119027683 The Art of Charcuterie (The Culinary Institute of America (CIA); Kowalski, John)

< Para arquivar...