30 DAYS OPEN PURCHASEThe standard work on garde manger, that is charcuterie, terrines, pâtés, galantines, cheese, canapés and buffet, from the Culinary Institute of America. It's a subject that lacks any real competing literature, which makes this a book without real alternatives. This fourth edition is thoroughly revised and intended for professional use. Anyone who takes charcuterie seriously ends up here sooner or later, no matter where they started.
Format: Hardcover
Number of pages: 720
Language: English
First published: 1999, This fourth updated edition: 2012
