- Bliv medlem
-
Log ind
Du er ikke logget ind
Log ind Opret dig - Kurv
Du er ikke logget ind
Beskrivelse
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef''s Guide to Charcuterie demonstrates how to transform lesser