Author: Dario Bressanini
Couldn't load pickup availability
Free standard shipping on orders over $99
Estimated to be delivered on 12/01/2022 - 15/10/2022.
We can ship to virtually any address in the world. Note that there are restrictions on some products, and some products cannot be shipped to international destinations.
When you place an order, we will estimate shipping and delivery dates for you based on the availability of your items and the shipping options you choose. Depending on the shipping provider you choose, shipping date estimates may appear on the shipping quotes page.
Please also note that the shipping rates for many items we sell are weight-based. The weight of any such item can be found on its detail page. To reflect the policies of the shipping companies we use, all weights will be rounded up to the next full pound.
This book covers the composition, structure, color, flavor, texture and juiciness of meat by applying the theoretical foundations to various dry and moist cooking, and to those at low temperatures. Drawings and practical tables teach you how to recognize pieces, buy the right cuts, and cook them correctly.
Pages: 240
Imprint: Gribaudo
Format: Hardcover
BISAC Code: CKB054000
Subscribe to our newsletter to receive information about the latest releases, news from our publishers, events and author presentations.
Thanks for subscribing!
This email has been registered!
