磁力书CHARCUTERIE V2
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- Pat Martin - Life of Fire_Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse - 2022.epub384.39 MB
- Nathan Myhrvold - Modernist Cuisine_The Art and Science of Cooking. Volume 3 - 2011.pdf375.01 MB
- FERRANDI Paris - Charcuterie_Pâtés, Terrines, Savory Pies - 2022.pdf334.61 MB
- Peter Sanagan - Cooking Meat_A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat - 2020.epub305.16 MB
- Time-Life Books - Terrines, Pates & Galantines - 1982.pdf239.96 MB
- Marion Sonier, Yohan Lastre - Pâté en croûte - 2018.pdf220.55 MB
- Michael Hultquist - The Spicy Dehydrator Cookbook_95 Incredible Recipes to Turn Up the Heat on Jerky, Hot Sauce, Fruit Leather and More - 2017.epub216.24 MB
- Beef_de - Beef - 2020.pdf212.41 MB
- Elias Cairo, Meredith Erickson - Olympia Provisions Cured Meats and Tales from an American Charcuterie - 2015.epub201.45 MB
- Jacques Pépin - Jacques Pépin New Complete Techniques - 2012.epub187.32 MB
- Micael Béliveau - (II) Fumoir_85 nouvelles recettes du Maître Fumeur - 2021.epub182.49 MB
- J.W. Baretta - Handboek voor de Slager - 1955.pdf179.4 MB
- Paul Kahan - Cheers to the Publican, Repast and Present - 2017.epub159.69 MB
- Josef Dušátko - Řeznická kuchařka - 1989.pdf158.22 MB
- Xesc Reina - Porca Miseria_Los Oficios de la Carne - 2024.pdf151.39 MB
- Sarah Labensky, Priscilla Martel - On Cooking_A Textbook of Culinary Fundamentals, 6th Edition - 2023.pdf149.48 MB
- Gwen Rassemusse - Fumaisons et Salaisons - 2021.pdf147.58 MB
- Anya Fernald - Home Cooked_Essential Recipes for a New Way to Cook - 2016.epub145.71 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.epub136.46 MB
- Morton Salt - Home Meat Curing Made Easy - 1941.pdf133.51 MB
- Duncan Welgemoed - Africola_Slow Food Fast Words Cult Chef - 2020.epub131.77 MB
- Philip Hasheider - The Complete Book of Butchering, Smoking, Curing, and Sausage Making - 2010.pdf131.49 MB
- Bernhard Gahm - Klobásy,salámy,paštiky - 2007.pdf129.37 MB
- Lindy Wildsmith - Petit Larousse des Conserves & Salaisons - 2011.pdf129.36 MB
- Tim Hayward - Food DIY_How to Make Your Own Everything - 2013.epub125.95 MB
- Marissa Guggiana - Primal Cuts_Cooking with America's Best Butchers - 2010.pdf124.43 MB
- Bernhard Gahm - Würste, Sülzen, Pasteten - 1998 (2).pdf124.32 MB
- Geeta Dardick - Home Butchering and Meat Preservation - 1986.pdf123.61 MB
- Jacob Kenedy - Bocca Cookbook - 2017.epub120.97 MB
- Gill Meller - Pigs & Pork_River Cottage Handbook No.14 - 2015.epub120.63 MB
- Meneer Wateetons - Over Charcuterie_Maak je eigen vleeswaren op slagersniveau - 2019.pdf115.03 MB
- The Culinary Institute of America - The New Professional Chef - 1996.pdf110.56 MB
- Jacint Arnau, J. M. Monfort - Jamón curado_Aspectos técnicos - 1987.pdf110.19 MB
- Théodore Bourrier - Le porc et les produits de la charcuterie_hygiène, inspection, règlementation - 1888.pdf106.1 MB
- The America’s Test Kitchen - The Do-It-Yourself Cookbook_Can It, Cure It, Churn It, Brew It - 2012.epub104.31 MB
- Meneer Wateetons - Worstbijbel_Van malen tot knopen en van drogen tot roken - 2018.pdf103.46 MB
- FERRANDI Paris - Terrines_pâtés en croûte, rillettes, charcuteries... - 2022.pdf98.9 MB
- Hugh Fearnley-Whittingstall - The River Cottage Meat Book - 2007.pdf98.58 MB
- Luke Powell - Quality Meats_The home guide to sausages, charcuterie, smoked meats & more_Smoking, Curing, Grilling, Roasting - 2024.epub95.43 MB
- Richard H. Turner - Hog_Proper pork recipes from the snout to the squeak - 2015.epub94.68 MB
- Steven Lamb - Curing & Smoking_River Cottage Handbook No.13 - 2018.epub92.15 MB
- Le Chasseur Français - Charcuteries_Pâtés, terrines, rilettes, tourtes - 2024.pdf90.9 MB
- Rytek Kutas - Great Sausage Recipes and Meat Curing - 1987.pdf90.63 MB
- Peter John Booth - Squeal - 2022.pdf89.84 MB
- Andrew McConnell - Meatsmith_Home Cooking For Friends And Family - 2023.pdf89.11 MB
- Juraj Lauko - Zakáľačkové špeciality - 1979.pdf88.97 MB
- Robert B. Garlough, Angus Campbell - Modern Garde Manger_A Global Perspective - 2012.pdf87.48 MB
- Le menu - Extrawürste - 2022.pdf86.46 MB
- Taylor Boetticher, Toponia Miller - Jerky_The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods - 2018.epub86.22 MB
- Tom Mueller - Cold Smoking Theory, Process and Equipment - 2021.pdf86.16 MB