CHARCUTERIE COLLECTION BOOKS

•  Pat Martin - Life of Fire_Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse - 2022.epub  384.39 MB
•  FERRANDI Paris - Charcuterie_Pâtés, Terrines, Savory Pies_Recipes and Techniques from the Ferrandi School of Culinary Arts - 2022.pdf  334.61 MB
•  Peter Sanagan - Cooking Meat_A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat - 2020.epub  305.16 MB
•  Time-Life Books - Terrines, Pates & Galantines - 1982.pdf  239.96 MB
•  Beef_de - Beef - 2020.pdf  212.41 MB
•  Jacques Pepin - Jacques Pépin New Complete Techniques - 2012.epub  187.32 MB
•  Micael Béliveau - Fumoir - Tome 2_85 nouvelles recettes du Maître Fumeur - 2021.epub  182.49 MB
•  J.W. Baretta - Handboek voor de Slager - 1955.pdf  179.4 MB
•  Paul Kahan - Cheers to the Publican, Repast and Present - 2017.epub  159.69 MB
•  Josef Dušátko - Řeznická kuchařka - 1989.pdf  158.22 MB
•  Gwen Rassemusse - Fumaisons et salaisons - 2021.pdf  147.58 MB
•  Taylor Boetticher, Toponia Miller - In The Charcuterie_The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods - 2013.epub  136.46 MB
•  Morton Salt Company - Home Meat Curing Made Easy - 1941.pdf  133.51 MB
•  Duncan Welgemoed - Africola_Slow Food Fast Words Cult Chef - 2020.epub  131.77 MB
•  Philip Hasheider - The Complete Book of Butchering, Smoking, Curing, and Sausage Making - 2010.pdf  131.49 MB
•  Bernhard Gahm - Klobásy,salámy,paštiky - 2007.pdf  129.37 MB
•  Lindy Wildsmith - Petit Larousse des Conserves & Salaisons - 2011.pdf  129.29 MB
•  Tim Hayward - Food DIY_How to Make Your Own Everything - 2013.epub  125.95 MB
•  Geeta Dardick - Home Butchering and Meat Preservation - 1986.pdf  123.61 MB
•  Jacob Kenedy - Bocca Cookbook - 2017.epub  120.97 MB
•  Gill Meller - Pigs & Pork_River Cottage Handbook No.14 - 2015.epub  120.63 MB
•  Jacint Arnau, J. M. Monfort - Jamón curado_Aspectos técnicos - 1987.pdf  110.19 MB
•  Théodore Bourrier - Le porc et les produits de la charcuterie_hygiène, inspection, règlementation - 1888.pdf  106.1 MB
•  Richard H. Turner - Hog_Proper pork recipes from the snout to the squeak - 2015.epub  94.68 MB
•  Steven Lamb - Curing & Smoking_River Cottage Handbook No.13 - 2018.epub  92.15 MB
•  Robert B Garlough, Angus Campbell - Modern Garde Manger_A Global Perspective - 2012.pdf  87.48 MB
•  Lemenu.ch - Le Menu - 2022.pdf  86.46 MB
•  Taylor Boetticher, Toponia Miller - Jerky_The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods - 2018.epub  86.22 MB
•  Tom Mueller - Cold Smoking Theory, Process and Equipment - 2021.pdf  86.16 MB
•  Egon Binder - Udírny a uzení - 2005.pdf  80.7 MB
•  American Culinary Federation - Garde Manger_Cold Kitchen Fundamentals - 2012.pdf  80.05 MB
•  Norbert Prevot - Terrines & Pâtés. Recettes Simples Et Raffinées - 1985.pdf  79.96 MB
•  Andrzej Różycki - Krakowskie Wyroby Wędliniarskie - 1926.pdf  72.62 MB
•  Camille le Foll - Terrines des villes & pâtés des champs - 2003.pdf  71.25 MB
•  Chris Carter - Homemade Sausage_Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home - 2016.pdf  70.74 MB
•  Ross O'Meara - Wild Meat_The Complete Guide to Cooking Game - 2022.pdf  69.94 MB
•  Nathan Myhrvold - Modernist Cuisine_The Art and Science of Cooking. Volume 3 - 2011.pdf  68.7 MB
•  André Vitaliano - Charcutaria Artesanal - Dos Pés à Cabeça - 2019.pdf  68.39 MB
•  Micael Béliveau - Fumoir_Les recettes inédites du Maître Fumeur - 2021.epub  67.88 MB
•  The Miracle of Salt Recipes and Techniques to Preserve, Ferment, and Transform Your Food (Naomi Duguid) (z-lib.org).epub  62.03 MB
•  Carol Cutler - Pâté_The New Main Course for the '80s - 1983.pdf  60.57 MB
•  Morton Salt Company - Meat Curing Made Easy - 1935.pdf  58.58 MB
•  Ross O'Meara, Matthew Evans - The Gourmet Farmer Deli Book - 2018.pdf  57.85 MB
•  Bradley Smoker - Bradley Smoker Curing Recipes - 2007.pdf  56.64 MB
•  Morton Salt Company - Meat Curing Made Easy - 1934.pdf  56.35 MB
•  Pamela Braun - Jerky Everything_Foolproof and Flavorful Recipes - 2015.epub  54.89 MB
•  James Strawbridge - The Artisan Kitchen The Science, Practice and Possibilities - 2020.pdf  54.67 MB
•  Egon Binder - Räuchern. Fleisch, Wurst, Fisch - 2006.pdf  54.52 MB
•  Biblioteca Vida - Aprenda A Fazer Embutidos - 1986.pdf  52.11 MB
•  Frank G. Ashbrook - Butchering, Processing and Preservation of Meat_A Manual for the Home and Farm - 1955.pdf  51.79 MB