Автор: Jacques Brevery Название: Chef's Guide to Charcuterie Издательство: CRC Press Год: 2012 Страниц: 296 Формат: PDF Язык: English Размер: 27 Мб Качество: Хорошее 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.