CHARCUTERIE COLLECTION BOOKS

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文档列表

Pat Martin - Life of Fire_Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse - 2022.epub 403.1 MB
FERRANDI Paris - Charcuterie_Pâtés, Terrines, Savory Pies_Recipes and Techniques from the Ferrandi School of Culinary Arts - 2022.pdf 350.9 MB
Peter Sanagan - Cooking Meat_A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat - 2020.epub 320.0 MB
Time-Life Books - Terrines, Pates & Galantines - 1982.pdf 251.6 MB
Beef_de - Beef - 2020.pdf 222.7 MB
Jacques Pepin - Jacques Pépin New Complete Techniques - 2012.epub 196.4 MB
Micael Béliveau - Fumoir - Tome 2_85 nouvelles recettes du Maître Fumeur - 2021.epub 191.4 MB
J.W. Baretta - Handboek voor de Slager - 1955.pdf 188.1 MB
Paul Kahan - Cheers to the Publican, Repast and Present - 2017.epub 167.4 MB
Josef Dušátko - Řeznická kuchařka - 1989.pdf 165.9 MB
Gwen Rassemusse - Fumaisons et salaisons - 2021.pdf 154.8 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 143.1 MB
Morton Salt Company - Home Meat Curing Made Easy - 1941.pdf 140.0 MB
Duncan Welgemoed - Africola_Slow Food Fast Words Cult Chef - 2020.epub 138.2 MB
Philip Hasheider - The Complete Book of Butchering, Smoking, Curing, and Sausage Making - 2010.pdf 137.9 MB
Bernhard Gahm - Klobásy,salámy,paštiky - 2007.pdf 135.7 MB
Lindy Wildsmith - Petit Larousse des Conserves & Salaisons - 2011.pdf 135.6 MB
Tim Hayward - Food DIY_How to Make Your Own Everything - 2013.epub 132.1 MB
Geeta Dardick - Home Butchering and Meat Preservation - 1986.pdf 129.6 MB
Jacob Kenedy - Bocca Cookbook - 2017.epub 126.9 MB
Gill Meller - Pigs & Pork_River Cottage Handbook No.14 - 2015.epub 126.5 MB
Jacint Arnau, J. M. Monfort - Jamón curado_Aspectos técnicos - 1987.pdf 115.5 MB
Théodore Bourrier - Le porc et les produits de la charcuterie_hygiène, inspection, règlementation - 1888.pdf 111.3 MB
Richard H. Turner - Hog_Proper pork recipes from the snout to the squeak - 2015.epub 99.3 MB
Steven Lamb - Curing & Smoking_River Cottage Handbook No.13 - 2018.epub 96.6 MB
Robert B Garlough, Angus Campbell - Modern Garde Manger_A Global Perspective - 2012.pdf 91.7 MB
Lemenu.ch - Le Menu - 2022.pdf 90.7 MB
Taylor Boetticher, Toponia Miller - Jerky_The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods - 2018.epub 90.4 MB
Tom Mueller - Cold Smoking Theory, Process and Equipment - 2021.pdf 90.3 MB
Egon Binder - Udírny a uzení - 2005.pdf 84.6 MB
American Culinary Federation - Garde Manger_Cold Kitchen Fundamentals - 2012.pdf 83.9 MB
Norbert Prevot - Terrines & Pâtés. Recettes Simples Et Raffinées - 1985.pdf 83.8 MB
Andrzej Różycki - Krakowskie Wyroby Wędliniarskie - 1926.pdf 76.1 MB
Camille le Foll - Terrines des villes & pâtés des champs - 2003.pdf 74.7 MB
Chris Carter - Homemade Sausage_Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home - 2016.pdf 74.2 MB
Ross O'Meara - Wild Meat_The Complete Guide to Cooking Game - 2022.pdf 73.3 MB
Nathan Myhrvold - Modernist Cuisine_The Art and Science of Cooking. Volume 3 - 2011.pdf 72.0 MB
André Vitaliano - Charcutaria Artesanal - Dos Pés à Cabeça - 2019.pdf 71.7 MB
Micael Béliveau - Fumoir_Les recettes inédites du Maître Fumeur - 2021.epub 71.2 MB
The Miracle of Salt Recipes and Techniques to Preserve, Ferment, and Transform Your Food (Naomi Duguid) (z-lib.org).epub 65.0 MB
Carol Cutler - Pâté_The New Main Course for the '80s - 1983.pdf 63.5 MB
Morton Salt Company - Meat Curing Made Easy - 1935.pdf 61.4 MB
Ross O'Meara, Matthew Evans - The Gourmet Farmer Deli Book - 2018.pdf 60.7 MB
Bradley Smoker - Bradley Smoker Curing Recipes - 2007.pdf 59.4 MB
Morton Salt Company - Meat Curing Made Easy - 1934.pdf 59.1 MB
Pamela Braun - Jerky Everything_Foolproof and Flavorful Recipes - 2015.epub 57.6 MB
James Strawbridge - The Artisan Kitchen The Science, Practice and Possibilities - 2020.pdf 57.3 MB
Egon Binder - Räuchern. Fleisch, Wurst, Fisch - 2006.pdf 57.2 MB
Biblioteca Vida - Aprenda A Fazer Embutidos - 1986.pdf 54.6 MB
Frank G. Ashbrook - Butchering, Processing and Preservation of Meat_A Manual for the Home and Farm - 1955.pdf 54.3 MB
Josef Dušátko - Domácí řeznická kuchařka - 2016.pdf 53.4 MB
Len Poli - Len Poli's Sausage Recipes.pdf 52.5 MB
Karl-Friedrich Schmidt - Wurst aus Eigener Küche - 1996.pdf 52.1 MB
Le Chasseur Français - Charcuteries de nos régions - 2017.pdf 51.9 MB
Philip Hasheider - The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish - 2013.epub 51.7 MB
Juraj Lauko - Zakáľačkové špeciality - 1990.PDF 51.1 MB
Herbert W. Ockerman - Sausage and Processed Meat Formulations - 1989.pdf 48.0 MB
Bettina Snowdon, Martin Lagoda - Gutes Essen_Lebensmittel selber machen - 2014.pdf 47.8 MB
Will Horowitz - Salt Smoke Time_Homesteading and Heritage Techniques for the Modern Kitchen - 2019.epub 46.9 MB
Manuel Fernández Espinosa - El Charcutero - 2016.pdf 46.6 MB
Nichola Fletcher - Sausage - 2012.pdf 46.5 MB
Cesáreo Sanz Egaña - Industrias de la carne_chacinería moderna (embutidos y salazones) - 1928.pdf 45.2 MB
Josef Půhoný - Domácí zabijačka - 1988.pdf 45.0 MB
Mark LaFay - Charcuterie For Dummies - 2020.epub 44.9 MB
Cathy Barrow - Mrs. Wheelbarrow's Practical Pantry - 2014.epub 44.6 MB
Monte Burch - The Ultimate Guide to Smoking Meat, Fish, and Game - 2015.epub 44.4 MB
Pearson A. M. - Processed Meats - 1996.pdf 42.1 MB
B. Heller - Secrets of Meat Curing and Sausage Making - 1922.pdf 42.1 MB
Rytek Kutas - Great Sausage Recipes and Meat Curing - 1999.pdf 39.7 MB
America’s Test Kitchen - The Do-It-Yourself Cookbook_Can It, Cure It, Churn It, Brew It - 2012.epub 39.2 MB
Phil Vickery - Game_A Modern Approach to Preparing, Cooking & Curing - 2014.pdf 38.2 MB
Phil Vickery - Pork_Preparing, Curing and Cooking All That’s Possible From a Pig - 2013.pdf 36.6 MB
Jamie Bissonnette - The New Charcuterie Cookbook_Exceptional Cured Meats to Make and Serve at Home - 2014.epub 36.3 MB
Nick Sandler - Preserved - 2005.pdf 34.7 MB
Jeremy Schmid - Smoked_How to Cure & Prepare Meat, Seafood, Vegetables, Fruit & More - 2014.pdf 34.6 MB
Chez Audot (Paris) - La charcuterie ou L'art de saler, fumer, apprêter et cuire toutes les parties différentes du cochon - 1826.pdf 34.4 MB
Tim Hayward - Charcuterie Slow Down, Salt, Dry and Cure (From Scratch) - 2022.epub 34.2 MB
Culinary Institute of America - Garde Manger_The Art and Craft of the Cold Kitchen - 2012.pdf 34.0 MB
Morton Salt Company - Meat Curing Made Easy - 1930.pdf 33.8 MB
Maria Cristina Bressan - Guia Rápido Preparo De Linguiças E Salames - 2006.pdf 33.2 MB
Herbert Feldkamp - Räuchern und Pökeln - 2004.pdf 32.8 MB
Gordon Wright - Karoo Food - 2018.epub 32.7 MB
Charles Wekselbaum - Cured_Handcrafted Charcuteria & More - 2016.pdf 32.7 MB
Philip Hasheider - The Complete Book of Butchering, Smoking, Curing, and Sausage Making (Revised Edition) - 2017.epub 32.3 MB
Tom Mylan - The Meat Hook Meat Book_Buy, Butcher, and Cook Your Way to Better Meat - 2014.epub 31.7 MB
Monte Burch - The Complete Guide to Smoking and Salt Curing - 2019.epub 31.3 MB
Gilles Verot - Mes Secrets de Charcutier - 2012.pdf 31.2 MB
Editorial Betina - Todo Sobre Embutidos y Fiambres - 2003.pdf 31.2 MB
Curtiss Scott Hemm - Garde Manger_The Cold Kitchen - 2010.pdf 29.9 MB
Guido Santiago Tassi - Embutidos en Argentina - 2018.pdf 29.9 MB
Jacques Brevery - Chef's Guide to Charcuterie - 2013.pdf 29.6 MB
Andy Lightbody - All Things Jerky_The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings - 2015.epub 29.4 MB
Meneer Wateetons - Worstbijbel_Van malen tot knopen en van drogen tot roken - 2018.epub 29.2 MB
Josef Dušátko - Chalupář udí a vaří - 1987.pdf 28.8 MB
Cookina - PICADAS. Recetas and Tips - 2017.pdf 28.6 MB
Marc Vetri, David Joachim - Rustic Italian Food - 2011.epub 28.4 MB
Ryan Farr - Sausage Making_The Definitive Guide with Recipes - 2014.epub 28.4 MB
Lena Clayton - The Bradley Smoker Cookbook_Tips, Tricks, and Recipes from Bradley Smoker's Pro Staff - 2015.epub 28.3 MB
Peterson Rebechi - Curso De Embutidos.pdf 27.6 MB
Bernhard Gahm - Fleisch pökeln und räuchern_Von Schinken bis Spareribs - 2015.epub 27.2 MB
Y. H. Hui - Handbook of Meat and Meat Processing. Second Edition - 2012.pdf 26.9 MB
Monte Burch - The Complete Jerky Book_How To Dry, Cure and Preserve Everything from Venison to Turkey - 2010.epub 26.8 MB
Jack Sleight - Home Book of Smoke-Cooking_Meat, Fish & Game - 1982.pdf 26.5 MB
Jesse Griffiths - Afield_A Chef's Guide to Preparing and Cooking Wild Game and Fish - 2012.pdf 25.9 MB
David Paul Larousse - The Professional Garde Manger_A Guide to the Art of the Buffet - 1996.pdf 25.8 MB
Time-Life Books - Terrinen und Pasteten auf neue Art - 1989.pdf 25.7 MB
Eyra Laclé - Recetario de Embutidos_Productos Adimú- 2013.pdf 25.4 MB
Meredith Leigh - The Ethical Meat Handbook_Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore - 2015.epub 25.4 MB
Joshua Applestone - The Butcher's Guide to Well-Raised Meat - 2011.epub 25.2 MB
Stephane Reynaud - Ripailles_Traditional French Cuisine - 2015.epub 25.1 MB
Bruce Aidells - The Great Meat Cookbook_Everything You Need to Know to Buy and Cook Today's Meat - 2012.epub 25.0 MB
Charles G. Reavis - Home Sausage Making - 2017.epub 25.0 MB
F. W. Wilder - The Modern Packing House - 1921.pdf 24.9 MB
Hank Shaw - Hunt, Gather, Cook_Finding the Forgotten Feast_A Cookbook - 2011.epub 24.6 MB
Paul Bertolli - Cooking by Hand - 2003.pdf 24.2 MB
Bruce Aidells - Hot Links And Country Flavors_Sausages in American Regional Cooking - 1990.pdf 24.1 MB
Penelope Casas - The Foods and Wines of Spain - 1982.pdf 23.8 MB
Jake Levin - Smokehouse Handbook_Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables - 2019.epub 23.8 MB
Hank Shaw - Duck, Duck, Goose_The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild - 2013.epub 23.8 MB
Tadeusz Kłossowski - Sami wyrabiamy wędliny - 1958.pdf 23.6 MB
Marc Berthoud - La Charcuterie Pratique - 1881.pdf 23.3 MB
Hannelie van Tonder - Make Your Own Biltong and Droëwors_Including Sausages, and Cured and Smoked Meats - 1995.pdf 23.0 MB
Time-Life Books - Fresh Ways With Terrines and Pates - 1989.pdf 22.8 MB
Darina Allen - Forgotten Skills of Cooking - 2009.epub 22.7 MB
Francois Paul-Armand Vecchio - Charcutier. Salumiere. Wurstmeister. - 2014.pdf 22.6 MB
Fritz Sonnenschmidt - Charcuterie_Sausages, Pates and Accompaniments - 2010.pdf 22.6 MB
Jocasta Innes - The Country Kitchen - 1979.pdf 22.5 MB
Elias Cairo, Meredith Erickson - Olympia Provisions_Cured Meats and Tales from an American Charcuterie - 2015.epub 22.2 MB
B. Heller - Heller's Secrets of Meat Curing and Sausage Making - 1929.pdf 22.2 MB
Wilbur F. Eastman Jr. - A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game - 2002.epub 22.0 MB
María de Lourdes Pérez Chabela - Manual de prácticas de laboratorio Tecnología de Carnes - 2013.pdf 21.9 MB
Frederic H. Sonnenschmidt - The Professional Chef's Art of Garde Manger - 1993.pdf 21.2 MB
Jules Gouffé - The Book of Preserves - 1871.pdf 21.0 MB
Ceproc - Guide Technique le Savoir-faire Artisan Charcutier - 2014.pdf 20.8 MB
James Strawbridge, Dick Strawbridge - Made at Home_Curing & Smoking - 2012.pdf 20.6 MB
Turan T. Turan - Le guide complet pour fumer, traiter et sécher votre viande et votre poisson - 2016.pdf 20.2 MB
Ellen Brown - The Sausage Cookbook Bible_500 Recipes for Cooking Sausage - 2009.epub 20.2 MB
Pasta House - The Great Sausage Maker Cookbook - 1997.pdf 20.0 MB
Meredith Leigh - The Ethical Meat Handbook, Revised and Expanded 2nd Edition - 2020.epub 19.6 MB
Jeff King, Jeanette Hurt - The Complete Idiot's Guide to Sausage Making_Techniques and Recipes for Home-Fresh, Delicious Sausage - 2012.pdf 19.4 MB
Julia Child - Mastering the Art of French Cooking, Volume 2 - 2011.epub 19.3 MB
Bruce Aidells - Bruce Aidellss Complete Book of Pork_A Guide to Buying, Storing, and Cooking the Worlds Favorite Meat - 2004.pdf 19.0 MB
Peterson Rebechi - Guia Dos Embutidos - 2019.pdf 18.8 MB
Françoise Zimmer - Nouvelles terrines - 2006.pdf 18.5 MB
Culinary Institute of America, John Kowalski - The Art of Charcuterie - 2010.pdf 18.5 MB
Jeff J. Sinderal - Sausage Maker's Guide for the Sausage Enthusiast - 2011.pdf 18.4 MB
Ori Menashe - Bestia_Italian Recipes Created in the Heart of L.A. - 2018.epub 18.3 MB
Victoria Wise - American Charcuterie_Recipes from Pig-By-the-Tail - 1987.pdf 18.2 MB
Sandra Mian - Charcuterie.pdf 18.2 MB
Blandine Averill - Les terrines - 2006.pdf 18.2 MB
Michael Symon - Michael Symon's Live to Cook_Recipes and Techniques to Rock Your Kitchen A Cookbook - 2009.epub 18.0 MB
A.D. Livingston - Cold-Smoking & Salt-Curing Meat, Fish & Game - 2011.pdf 18.0 MB
Holger Belzer - Gudes aus´m Holger´s sei Worscht-Küch´ - 2020.pdf 18.0 MB
Peterson Rebechi - 25 Receitas Linguiças Artesanais - 2019.pdf 17.9 MB
Claudine Duluat - Le Livre des Terrines et des Confits - 1990.pdf 17.3 MB
Alejandra Chacòn, Noemí Sartori - Industria Casera - 2010.pdf 17.3 MB
Janie Hibler - Wild about Game_150 Recipes for Farm-Raised and Wild Game - 2008.pdf 17.3 MB
Annerose Sieck - Räuchern_Die besten Rezepte für Fisch, Fleisch, Gemüse und Co. - 2014.epub 16.8 MB
Erik Lautrup-Nielsen - Meyers pølsemageri - 2016.epub 16.3 MB
Peterson Rebechi - Guia Dos Embutidos - 2018.pdf 16.2 MB
Joanna Farrow - Home Smoking and Curing of Meat_ Fish and Game - 2016.epub 16.1 MB
Philip Hasheider - The Complete Book of Jerky_How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More - 2015.epub 16.1 MB
Michael Ruhlman, Brian Polcyn - Salumi_The Craft of Italian Dry Curing - 2012.epub 16.1 MB
Jane Grigson - The Art of Charcuterie - 1968.pdf 16.0 MB
John Gorham - Toro Bravo_Stories. Recipes. No Bull. - 2013.pdf 15.9 MB
K. J. Seulke - The Curing of Meat and Meat Products on the Farm - 1916.pdf 15.7 MB
Rustica - Bien Réussir ses charcuteries fait maison - 2018.pdf 15.7 MB
Pamela Riddle - The Complete Sausage Cookbook - 1977.pdf 15.4 MB
Maria Isabel Suhet - Processamento Artesanal De Carne Suína - 2016.pdf 15.4 MB
Tia Harrison - Butchery and Sausage Making For Dummies - 2013.epub 15.2 MB
Famers Weekly - Farmhouse Fare_Country Recipes - 1973.pdf 15.1 MB
Monte Burch - The Complete Guide to Sausage Making - 2011.epub 15.0 MB
Philip Hasheider - The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking - 2016.epub 15.0 MB
Bernhard Gahm - Würste, Sülzen, Pasteten - 1998.pdf 14.9 MB
Unknown - Biltong Recipes.pdf 14.4 MB
Mário Eduardo Fumes - Processamento Artesanal de Carne Suína - 2008.pdf 14.2 MB
Adrian Richardson - Meat_How to Choose, Cook and Eat it - 2008.epub 13.8 MB
Michael Ruhlman, Brian Polcyn - Pâté, Confit, Rillette_Recipes from the Craft of Charcuterie - 2019.epub 13.5 MB
Louis-François Dronne - Charcuterie ancienne et moderne - 1869.pdf 13.4 MB
Charles G. Reavis - Home Sausage Making - 1981.pdf 13.3 MB
Antony & Araminta Hippisley Cox - Book of Sausages - 1987.pdf 13.2 MB
Egon Binder - Räuchern. Fleisch, Wurst, Fisch - 1995.pdf 13.2 MB
Harald Scholl - Wurst & Terrinen selbst gemacht - 2015.epub 13.1 MB
Rufo Sainz Hernandez - Chacinería Práctica - 1974.pdf 12.7 MB
M.J. Heijeres - Het geheim van den worstmaker - 1936.pdf 12.3 MB
Jeffrey Weiss - Charcutería_The Soul of Spain - 2014.epub 12.1 MB
Peterson Rebechi - Maratona da Charcutaria. Manual do Charcuteiro - 2022.pdf 12.0 MB
Laurence Laurendon - From Scratch_An Introduction to French Breads, Cheeses, Preserves, Pickles, Charcuterie - 2014.pdf 12.0 MB
Caroline Guézille - Le petit traité Rustica des produits fumés - 2016.epub 11.9 MB
Cedric Drewe - Home Curing of Bacon and Hams - 1945.pdf 11.8 MB
Maria Sartor - Füstöljünk házilag húsokat, vadakat és szárnyasokat - 2015.pdf 11.7 MB
Gary Allen - Sausage_A Global History - 2015.epub 11.6 MB
Jennie Reekie - British Charcuterie_Traditional pork cookery from Kentish Gammon to Lincolnshire Chine - 1988.pdf 11.6 MB
M. M. Lebrun - Nouveau manuel complet du charcutier, du boucher et de l'équarrisseur - 1869.pdf 11.6 MB
Instituto Superior Mariano Moreno - Charcutería Clasíca - Pates, terrinas, curados, embutidos y jamones cocidos - 2012.pdf 11.5 MB
Auguste Valessert - Traité pratique de l'élevage du porc et de charcuterie - 1890.pdf 11.5 MB
Maria Sartor - Selbst räuchern_Fleisch, Fisch und Geflügel - 2010.epub 11.4 MB
Gabriele Redden - Räuchern_Fisch, Geflügel, Fleisch - 1998.pdf 11.4 MB
Al Meyer - The Working Garde Manger - 2013.pdf 11.1 MB
Peterson Rebechi - Manual do Charcuteiro - 2019.pdf 10.8 MB
Henrietta Green - A Green Guide to Traditional Country Foods - 2011.pdf 10.8 MB
Keith Henderson - Sausage Making Cookbook_Guide to Making, Smoking & Curing Your Own Sausages at Home - 2021.epub 10.7 MB
Instituto de Investigación y Desarrollo de Educación Avanzada - Procesamiento de Cárnicos - 2006.pdf 10.6 MB
Christopher Bruce - The Gourmet's Guide to Making Sausage Vol. I - 2013.epub 10.5 MB
Turan T. Turan - Food Smoking_A Practical Guide - 2013.pdf 10.3 MB
Francisco Izarduy - Manual de Chacinados - 2016.pdf 10.0 MB
Christopher Bruce - The Gourmet's Guide to Making Sausage Vol. II - 2015.epub 9.9 MB
Fidel Toldrá - Handbook of Fermented Meat and Poultry - 2015.pdf 9.9 MB
Gunter Heinz - Meat Processing Technology for Small to Medium Scale Producers - 2007.pdf 9.8 MB
Karsten Aschenbrandt - Das perfekte Würstchen_Selbst Wursten - Grillen - Rezepte mit Wurst - 2014.epub 9.7 MB
Richard Gehman - The Sausage Book - 1969.pdf 9.6 MB
Peterson Rebechi - 7 Receitas Bacons e Defumados - 2019.pdf 9.6 MB
Christine Ferber - Mes aigres-doux, terrines et pâtés - 1999.pdf 9.4 MB
Claude Parmentelat - De terrines en pâtés un voyage gourmand - 1998.pdf 9.3 MB
Tadeusz Kłosowski - Domowy wyrób wędlin - 1963.pdf 9.2 MB
Enrique Abdul D’Lima Vivas - Manual Para Fabricación Artesanal de Embutidos Crudos e Cocidos - 2011.pdf 9.1 MB
Susaeta Ediciones S.A. - Cómo hacer salazones, ahumados y embutidos - 2001.pdf 9.0 MB
A.W. Fulton - Home Pork Making - 1900.pdf 8.9 MB
A. D. Livingston - Sausage - 1998.pdf 8.9 MB
Maynard Davies - Maynard_Adventures of a Bacon Curer - 2003.pdf 8.9 MB
Giampaolo Mora - Prosciutto di Parma - Un mito con tante storie da raccontare - 2011.pdf 8.8 MB
Gregg Rentfrow - Country-style Ham Technology - 2013.pdf 8.8 MB
Bernhard Gahm - Hausschlachten. Schlachten, Zerlegen, Wursten - 2008.pdf 8.8 MB
Victoria Wise - Sausage_Recipes for Making and Cooking with Homemade Sausage - 2010.epub 8.7 MB
Paul Peacock - The Sausage Book - 2008.pdf 8.7 MB
James Robinson -The Art and Mystery of Curing, Preserving, and Potting all Kinds of Meats, Game, and Fish - 1864.pdf 8.6 MB
Kate Fiduccia - The Jerky Bible_How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl - 2015.epub 8.5 MB
Vladimír Dyk - Vše o uzení _ Rady, tipy, recepty - 2012.pdf 8.4 MB
Meredith Leigh - Pure Charcuterie_The Craft & Poetry of Curing Meats at Home - 2018.epub 8.3 MB
Wilhelm Blatzheim - 100 Prozent Wurst. Wurst selber machen zu Hause - 2016.epub 8.2 MB
Pégasus - Fabricação de linguiças, salames e salsichas Vol. 2 - 2016.pdf 8.1 MB
Josef Dušátko - Zabijačka, aneb, Receptář vepřových hodů - 1996.pdf 8.0 MB
Joyce van Doorn - Making Your Own Pate - 1980.pdf 7.9 MB
Autor - Embutidos_Receitas & Dicas - 2009.pdf 7.9 MB
Paul Peacock - Make your own bacon and ham and other salted, smoked and cured meats - 2016.pdf 7.9 MB
Mikael Einarsson - Into The Wild Die Outdoorküche - 2014.epub 7.8 MB
Mary T. Bell - Jerky_The Complete Guide to Making It - 2016.epub 7.7 MB
Sylvio Cesar Rocco - Embutidos, Frios e Defumados - 1996.pdf 7.6 MB
Mary T. Bell - Jerky People_Their Jerky-Making Recipes, Stories and Tips - 2002.pdf 7.6 MB
Stanley Marianski, Adam Marianski - Polish Sausages, Authentic Recipes and Instructions - 2009.epub 7.6 MB
James Robinson - The Whole Art of Curing, Pickling, and Smoking Meat and Fish - 1847.pdf 7.6 MB
Henrik Gross - Räuchern_150 einfache Rezepte für Fleisch, Wurst, Vegetarisches und Fisch räuchern - 2020.epub 7.4 MB
Paul Peacock - The Smoking and Curing Book - 2007.pdf 7.3 MB
Paula Labaki - Embutidos Artesanais - 2017.pdf 7.1 MB
Julius Bessel - Gute Wurst. Aus eigener Küche - 1988.pdf 7.1 MB
George Jacob Sayer - Butchers', Packers' and Sausage Makers'. Red Book - 1913.pdf 7.0 MB
Egon Binder - Füstölés - 2011.pdf 7.0 MB
Gregg Rentfrow - How to Make a Country Ham - 2014.pdf 6.9 MB
Anand Mohan - Basics of Sausage Making_Formulation, Processing and Safety - 2014.PDF 6.7 MB
Stanley Marianski, Adam Marianski - Meat Smoking and Smokehouse Design - 2011.epub 6.6 MB
Warren R. Anderson - Mastering the Craft of Smoking Food - 2006.epub 6.4 MB
Monte Burch - The Joy of Smoking and Salt Curing_The Complete Guide to Smoking and Curing Meat, Fish, Game, and More - 2011.epub 6.3 MB
The Daring Kitchen - You Say Salami, I say Salumi - Let's Make Sausage! - 2014.pdf 6.3 MB
Carla Bardi - Prosciutto (An Italian Pantry) - 2003.pdf 6.3 MB
Kevin Gillespie - Pure Pork Awesomeness_Totally Cookable Recipes from Around the World - 2015.epub 6.2 MB
Hector Kent - Dry-Curing Pork_Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More - 2014.epub 6.1 MB
Autor - Recetario de Embutidos.pdf 6.1 MB
Jacint Arnau - Principales problemas tecnológicos en la elaboración del jamón curado - 2013.pdf 6.0 MB
Michael Ruhlman, Brian Polcyn - Charcuterie_The Craft of Salting, Smoking, and Curing (Revised and Updated) - 2013.epub 6.0 MB
Caroline Guézille - Le petit traité Rustica de la charcuterie maison - 2014.epub 5.9 MB
Yvonne de Blaunac - Pâtés et terrines - 1988.pdf 5.9 MB
Erika Casparek-Türkkan - Hausgemacht - 1998.pdf 5.8 MB
Jacint Arnau - Problemas sensoriales del jamón curado - 2022.pdf 5.7 MB
A. D. Livingston - Jerky_Make Your Own Delicious Jerky And Jerky Dishes Using Beef, Venison, Fish, Or Fowl - 2011.pdf 5.7 MB
Karl-Friedrich Schmidt - Schinkenräuchern - das neue Hobby - 1984.pdf 5.6 MB
Keith Erlandson - Home Smoking and Curing_How to Smoke-Cure Meat, Fish and Game - 2003.pdf 5.5 MB
Fidel Toldrá - Handbook of Fermented Meat and Poultry - 2007.pdf 5.5 MB
Fiona Smith - Pâtés & Terrines - 2007.pdf 5.5 MB
Noah Bernamoff, Rae Bernamoff - The Mile End Cookbook_Redefining Jewish Comfort Food from Hash to Hamantaschen - 2012.epub 5.2 MB
Maggie Black - Meat Preserving at Home - 1976.pdf 5.2 MB
Peter Dugmore - Really Simple Cold Smoking, BBQ and Salt Curing At Home - 2013.epub 5.2 MB
Henk W. Hoogenkamp - Soy Protein and Formulated Meat Products - 2005.pdf 5.2 MB
Roger W. Mandigo - Bacon Processing Today - 2009.pdf 5.1 MB
Michael Ruhlman, Brian Polcyn - Charcuterie_The Craft of Salting, Smoking, and Curing - 2005.epub 5.1 MB
Autor - Guia Para La Elaboracion de Embutidos, Jamones Y Exquisiteces - 2009.pdf 5.1 MB
Thane Prince - Preserves, Pickles and Cures_Recipes for the Modern Kitchen Larder - 2011.epub 5.0 MB
Stanley Marianski, Adam Marianski - Home Production of Quality Meats and Sausages - 2010.epub 4.9 MB
Nancy Alexandra Narváez Berrezueta - Elaboración de Embutidos - 2017.pdf 4.9 MB
Universal Planeta - Elaboración de Embutidos_Requerimientos técnicos sanitarios - 2017.pdf 4.9 MB
Georgia Pellegrini - Food Heroes_Sixteen Culinary Artisans Preserving Tradition - 2010.epub 4.8 MB
Rey Tagle - Home Charcuterie Master_A Beginner’s Guide to Home Curing - 2017.pdf 4.7 MB
Jorge Anibal Maya Pantoja - Manejo Y Procesamento De Carnes - 2010.pdf 4.7 MB
G. Dekker - Handleiding voor Slagers en Vleeschwarenfabrikanten - 1934.pdf 4.6 MB
André Vitaliano - Semana da Charcutaria Artesanal.pdf 4.6 MB
Electrolux - Charcuterie & Homemade Condiments Recipe Book - 2018.pdf 4.6 MB
Peterson Rebechi - As Receitas do Peterson. Curso de Bacons e Defumados - 2019.pdf 4.5 MB
Steve Coomes - Country Ham_A Southern Tradition of Hogs, Salt & Smoke - 2014.epub 4.4 MB
David Somerville - A Beginner’s Guide To Making Sausage, Bacon and Jerky - 2012.pdf 4.3 MB
Owen Davis - Homemade Jerky Cookbook - 2022.epub 4.3 MB
Antonia Bieber, Franz Sendner - Räucherbuch - 2015.pdf 4.2 MB
Atlantic Publishing Group - The Art of Preserving Poultry_A Little Book Full of All the Information You Need - 2012.epub 4.2 MB
Charles G. Reavis - Home Sausage Making - 2003.epub 4.1 MB
Cesáreo Sanz Egaña - La Matanza Familiar - 1949.pdf 4.0 MB
Atlantic Publishing Group - The Art of Preserving Game Birds and Big Game Animals - 2012.epub 4.0 MB
Christian Delu - Pâtés, tourtes et terrines - 1982.pdf 3.9 MB
Tom Mueller - DIY Meat Curing Chamber. Designs, Tips & Setup.pdf 3.9 MB
Tyler Sweet - Addictive Jerky Recipes_A Range of Jerky Meats That You Surely Can't Get Over - 2022.epub 3.9 MB
Atlantic Publishing Group - The Art of Preserving Beef_A Little Book Full of All the Information You Need - 2012.epub 3.8 MB
I. V. Savic - Small-Scale Sausage Production - 1985.pdf 3.8 MB
Gerhard Feiner - Meat Products Handbook_Practical Science and Technology - 2006.pdf 3.8 MB
Larry Burrier - The Texas Link to Sausage Making - 2002.pdf 3.7 MB
Edward Behr - The Art of Eating Cookbook Essential Recipes from the First 25 Years - 2011.epub 3.6 MB
Rafael Arturo Rodríguez Martínez - Manual de Eaboración de Derivados Cárnicos - 2020.pdf 3.6 MB
Paul P. Graham - Dry Curing Virginia-Style Ham - 2011.pdf 3.5 MB
Rosa Medina - Productos Cárneos.pdf 3.5 MB
Abu Dhabi Food Control Authority - Preservation and Storage of Wild Game Meats and Birds - 2014.pdf 3.5 MB
Alberta Hunter Education Instructors - Sausage Making Workbook - 2022.pdf 3.4 MB
Alejandro Tovar Rojas - Guía de procesos para la elaboración de productos cárnicos - 2003.pdf 3.4 MB
Anthony Boundy - Going Global with Sausages_Tasty Sausage Recipes from Around the World - 2017.epub 3.3 MB
Guilherme A. Mello - Linguiça Artesanal_Guia Completo - 2020.pdf 3.2 MB
Autor - Transformación_Derivados cárnicos y embutidos - 2012.pdf 3.1 MB
A.W. Fulton - Home Pork Making - 1911.pdf 3.1 MB
Héctor Lorenzo Villa Cajavilca - Embutidos Crudos.pdf 3.1 MB
Debra Jacobs -Creating Sausages. A Collection of 175 Delicious Sausage Recipes - 2012.pdf 3.0 MB
Richard Bosman - Quality Cured Meats. Charcuterie Course Notes.pdf 3.0 MB
Eduardo Pozzer dos Santos - Manual Técnico_Tecnologia de produção de Pastrami - 2022.pdf 3.0 MB
Stanley Marianski, Adam Marianski - The Art of Making Fermented Sausages - 2015.epub 3.0 MB
A. D. Livingston - Big Book of Meat_Home Smoking, Salt Curing, Jerky, and Sausage - 2018.epub 2.9 MB
Yvonne Young Tarr - Super-Easy Step-By-Step Sausagemaking - 1975.pdf 2.9 MB
Warren R. Anderson - Mastering the Craft of Making Sausage - 2010.epub 2.9 MB
Stefan Sonndorf - Wurst selber machen_53 schmackhafte Wurstrezepte für Anfänger und Profis - 2020.epub 2.9 MB
Heston Brown - Italian Sausage Recipes Revealed_Get the Best of Italian Sausages - 2019.epub 2.8 MB
Ken Oster - The Complete Guide to Preserving Meat, Fish, and Game - 2011.epub 2.8 MB
Ed Epstein - Build a Smokehouse_Storey Country Wisdom Bulletin A-81 -1981.epub 2.7 MB
René Possemiers - Pâtés et Terrines - 1988.pdf 2.7 MB
Gastronomía Vasca - Recetario Final Charcutería.pdf 2.6 MB
Jane Grigson - Charcuterie and French Pork Cookery - 2001.epub 2.6 MB
Craig Fox-Johnson - Growlers_Sausages, Bangers, Pies - 2017.pdf 2.6 MB
Jacint Arnau, J.M. Monfort - El jamón curado_Tecnología y análisis de consumo - 1998.pdf 2.5 MB
Antonio Buss - Chacinados. Recetas de Familia - 2011.pdf 2.5 MB
Jagger Davis - Make Sausage Yourself_The big book on sausage production Sausage, smoking and curing with natural ingredients - 2020.epub 2.4 MB
Gerhard Feiner - Salami_Practical Science and Processing Technology - 2016.pdf 2.3 MB
José Fernando Solanilla - Elaboracion de Productos Carnicos - 2009.pdf 2.3 MB
M. Bottini, F. Murray, G. López - Elaboración Práctica de Chacinados Artesanales - 2018.pdf 2.2 MB
Henry Jurado Gámez - Procedimientos de Tecnología de Carnes - 2021.pdf 2.2 MB
Nicole Boger - Trockenfleisch, Beef Jerky & Biltong einfach selber machen - 2016.epub 2.2 MB
Bruce Aidells - Bruce Aidells's Complete Sausage Book_Recipes from America's Premier Sausage Maker - 2000.epub 2.1 MB
Marek Bublej - Wędliny Domowe. Receptury I Sposoby Wytwarzania - 2009.pdf 2.0 MB
Claudia Coronado - Elaboración de Charcutería - 2005.pdf 2.0 MB
Frank G. Ashbrook - Pork on the Farm_Killing, Curing, and Canning - 1921.pdf 2.0 MB
Cláudia Colamarco - Charcutaria Italiana - 2017.pdf 2.0 MB
John C. Miller - Making Sausages at Home - 1981.pdf 2.0 MB
Pégasus - Fabricação de Embutidos e Defumados Provenientes da Origem Animal Vol. 1.pdf 1.9 MB
Celia Chávez-Mendoza - Manual Sacrificio, Manejo Y Procesado Artesanal De Carne De Ganado Bovino - 2015.pdf 1.9 MB
Jerry Predika - The Sausage-Making Cookbook - 2018.epub 1.9 MB
Lue & Ed Park - The Smoked-Foods Cookbook - 2018.epub 1.9 MB
Cooking Heros - Die eigene Wurstherstellung - 2020.epub 1.9 MB
Sonoma Mountain Sausage - Receitas da Sonoma Mountain Sausages (Cozidos diversos, marinados, curados e conservas).pdf 1.9 MB
Cendrine Dominguez - Les terrines de Cendrine - 2006.pdf 1.9 MB
Goce Nikolovski - 125 Homemade Wild Game Sausage Recipes_The Hunters Cookbook - 2016.pdf 1.9 MB
Morton Salt Company - Home Meat Curing Guide - 1994.pdf 1.9 MB
Sonoma Mountain Sausage - Receitas da Sonoma Mountain Sausages (Ásia e Oceania).pdf 1.8 MB
Frank G. Ashbrook - Killing Hogs and Curing Pork - 1918.pdf 1.8 MB
Andrés Apango Ortiz - Elaboración de productos cárnicos.pdf 1.7 MB
BookSumo Press - Easy Jerky Cookbook_50 Delicious Jerky Recipes - 2020.pdf 1.7 MB
Dion Rosser - Smoking and Salt Curing_What You Need to Know About Preserving Meat, Game, Fish, and More - 2021.epub 1.7 MB
Alejandra C. Quezada Adasme - Manufactura de Embutidos.pdf 1.7 MB
Sandra Jesenia Santos - Manual De Procesamiento De Carnes - 2018.pdf 1.7 MB
Markus Winter - Wurst selber machen_Das große Buch zur Wurstherstellung - 2020.epub 1.7 MB
Infinito Diseños - Recetario Embutidos - 2015.pdf 1.6 MB
Angel A. Hinojal - Tecnologia Del Curado De Jamónes - 1995.pdf 1.6 MB
Sonoma Mountain Sausage - Receitas da Sonoma Mountain Sausages (Mortadelas e Salames cozidos).pdf 1.6 MB
Enrique Tomás - Jamón para Dummies - 2017.epub 1.6 MB
SENA - Morcilla, Chorizo y Salchichón.pdf 1.6 MB
Theodore Alexander - Scientific Meat-Curing - 1911.pdf 1.6 MB
Jane Grigson - The Best of Jane Grigson - 2015.epub 1.6 MB
John B. Southall - A Practical Small Smokehouse for Fish_How to Construct and Operate It - 1917.pdf 1.6 MB
Uener Ribeiro - Manual de Linguiça Artesanal - 2018.pdf 1.6 MB
Joseph White - Making Prosciutto from Scratch.pdf 1.6 MB
U. S. Department of Agriculture - A Survey of Farm Meat-Curing Methods - 1951.pdf 1.5 MB
María Eleazar Valdez Martínez - Recetas Embutidos.pdf 1.5 MB
Carlos Gómez -Taller Elaboración Salame y Bondiola - 2018.pdf 1.5 MB
F. W. A. Schneider - Hints for bologna manufacturers and pork packers - 1907.pdf 1.5 MB
Lex Rooker - The Pemmican Manual - 2009.pdf 1.4 MB
Kate Walker - Practical Food Smoking - 2011.epub 1.4 MB
Wilhelm Blatzheim - 100 Prozent Wurst. Checklist Currywurst_The quick guide to homemade Currywurst - 2018.epub 1.4 MB
Ted Alling - Italian Sausage Treats - 2016.epub 1.4 MB
Sonoma Mountain Sausage - Receitas da Sonoma Mountain Sausages (Oriente médio).pdf 1.4 MB
Unknown - How to Make Cure and Smoke Homemade Bacon - 2009.pdf 1.3 MB
Cristina Fretes - Elaboracion de Chacinados.pdf 1.3 MB
Alexander Beck - Herstellung von Öko-Fleisch Und Öko-Wurstwaren - 2008.pdf 1.3 MB
Emeril Lagasse - Complete Guide to Sausage Making - 2022.pdf 1.3 MB
Ruby Corina Angarita Alonso - Manual para la elaboración artesanal de productos cárnicos utilizando carne de Cuy - 2005.pdf 1.3 MB
Daniel Boger - Biltong & Boerewors einfach selber machen - 2016.epub 1.3 MB
Gourmia - Meat Grinder Cookbook - 2016.pdf 1.3 MB
Florian Wegerer - Das Räucher eBook - 2019.pdf 1.3 MB
I. J. Ehr, T. L. Tronsky - Home Sausage Making - 2006.pdf 1.3 MB
Sonoma Mountain Sausage - Receitas da Sonoma Mountain Sausages (Linguíças Africanas).pdf 1.3 MB
Goce Nikolovski - The Sausage Cookbook_141 Delicious Sausage Recipes Collection - 2016.pdf 1.3 MB
B.F. Miller - Smoking Poultry Meat - 2012.pdf 1.2 MB
Christian Hansen - Bactoferm Meat Manual vol. 2 - 2013.pdf 1.2 MB
Autor - Recetas de Alimentos Embutidos y Otros.pdf 1.2 MB
Christian Hansen - Bactoferm Meat Manual vol. 1 - 2009.pdf 1.2 MB
Virgilio Quispe Yallerco - Procesos de Elaboración de Embutidos.pdf 1.1 MB
SENA - Elaboración de Salchichas y Mortadela.pdf 1.1 MB
Claudia Amadio - Elaboración de Productos Cárneos - 2016.pdf 1.1 MB
Héloïse Martel - Petit livre de Terrines et pâtés - 2013.epub 1.1 MB
Venatus - Wurst und Schinken Machen - 2013.pdf 1.1 MB
Jack Huntley - Homemade Jerky - 2014.epub 1.1 MB
Herbert W. Ockerman - Fermented Meat Products_Production and Consumption - 2010.pdf 1.1 MB
Christian Hansen - Bactoferm Meat Manual vol. 3 - 2013.pdf 1.1 MB
José Narro Robles - Manual de Prácticas de Introduccion a la Cunicultura - 2012.pdf 1.1 MB
Clécia Carneiro - Embutidos & Defumados - 2006.pdf 1.1 MB
Sandra Jesenia Santos - Manual De Procesamiento De Carnes - 2017.pdf 1.1 MB
John D. Smith - The Butchers' Manual - 1890.pdf 1.1 MB
Jan R. Busboom - Homemade Meat, Poultry, and Game Sausages - 2003.pdf 1.1 MB
SENA - Curado de Carnes.pdf 1.0 MB
SENA - Guia de Carnicos.pdf 1.0 MB
José Marcos Somana Díaz - Cecinas Artesanales Intensivo.pdf 992.7 kB
Sandra Jesenia Santos - Manual De Procesamiento De Carnes - 2019.pdf 980.4 kB
Bernice Hurst - The Perfect Pâté - 1985.pdf 879.1 kB
BSA - Charcuterie Cuite Artisanale - 2010.pdf 878.4 kB
Autor - Elaboracion de Embutidos Y Fiambres.pdf 844.6 kB
Azafrán - Charcuterie_Manual y Recetario - 2019.pdf 843.3 kB
Auguste Escoffier - Recettes de Cuisine Traditionnelle de Galantines, Pâtés et Terrines - 2013.epub 839.9 kB
Instituto Superior Mariano Moreno - Curso de Charcuteríe.pdf 828.0 kB
Gustavo Andújar - El curado de la carne y la elaboración tradicional de piezas curadas ahumadas - 2009.pdf 815.1 kB
Frederick K. Ray - Meat Curing - 2007.pdf 776.4 kB
Julie Hatfield - The 50 Greatest Jerky Recipes of All Time - 2014.epub 765.0 kB
Sam Webster - Jerkys selbst gemacht - Der gesunde Fitness Snack - 2012.epub 760.8 kB
Debra Jacobs - 92 Delicious Sausage Recipes - 2009.pdf 740.6 kB
SENA - Jamones, Chuleta, Costillas, Queso de Cabeza.pdf 737.2 kB
Carrie Freeman - The Most Practical Cookbook about Homemade Sausage - 2019.epub 733.5 kB
Unknown - Compiled Sausage Recipes - 2007.pdf 692.2 kB
Autor - Salazones y Salazones Curadas - 2015.pdf 676.8 kB
Brigitte Maas-van Berkel - Agrodok 12. Preservation of Fish and Meat - 2004.pdf 676.4 kB
Mondi H - Zabijačkové Recepty.pdf 667.3 kB
Héloïse Martel - Terrines, pâtés & cie en 110 recettes - 2015.epub 662.4 kB
Anna Navarro - Embutidos Artesanales.pdf 609.9 kB
Autor - Embutido de Carne - 2015.pdf 605.8 kB
José Antonio Pérez García - Programa De Elaboración De Embutidos Artesanales Del Cerdo.pdf 600.4 kB
Christian Hansen - Compiled Sausage Recipes.pdf 593.7 kB
Laura L. Sant - Making Jerky at Home Safely - 2012.pdf 584.9 kB
Daniel Boger - Trockenfleisch einfach selber machen_100 leckere Rezepte - 2015.epub 569.1 kB
Diana Gonzalez - Procesos Tecnológicos de Elaboración.pdf 558.8 kB
Autor - Salazones Cárnicas. Jamón Curado.pdf 540.9 kB
Martin Marchello - Jerky Making Producing a Traditional Food With Modern Processes - 2017.pdf 532.1 kB
Morton Salt Company - Home Meat Curing Guide - 2005.pdf 525.6 kB
Italian Food Forever - How To Make Homemade Italian Sausages.pdf 505.2 kB
Autor - Curso De Fiambres Y Embutidos.pdf 502.6 kB
Richard Farish - Sausage Making for Beginners - 2008.pdf 498.1 kB
Sergio Morales Herrera - Tecnología de Embutidos.pdf 494.4 kB
Julie Hatfield - The Sausage Cookbook Vol.1 Sausage Making Recipes - 2016.epub 489.7 kB
Maria Cristina Bressan - Produtos Cárneos Curados E Defumados.pdf 475.1 kB
Effiong Essien - Sausage Manufacture_Principles and Practice - 2003.pdf 462.0 kB
Colorado State College - Curing Meat - 1944.pdf 445.8 kB
Darío Bernardo Bozzano - Los Embutidos Criollos Caseros (Salame,Bondiola,etc).pdf 423.2 kB
Francisco Izarduy - Modelos y Técnicas Para Hornos de Ahumado.pdf 415.3 kB
Roxie Rodgers Dinstel - Making Sausage at Home - 2010.pdf 411.8 kB
VJJE Publishing Co. - The Jerky Chef - 2003.pdf 405.7 kB
Unknown - 100 Jerky Recipes - 2003.pdf 400.7 kB
Paul Peacock - How To Make Your Own Sausages - 2015.epub 400.1 kB
Juan Burdeos Boix Luis - El-jamón - 2019.pdf 398.2 kB
Stuffers Supply Company - Sausage Recipes.pdf 397.3 kB
Robert Stetson - Make Jerky and Sausage at Home - 2016.epub 392.6 kB
Jacques Bernadou - Charcuterie de Campagne.pdf 382.7 kB
Instituto Culinario de México - Recetario de Charcutería - 2005.pdf 380.0 kB
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Sandra Gonzalez Blanco - Proceso de elaboración del jamón ibérico.pdf 364.7 kB
Autor - Receitas de Embutidos.pdf 335.5 kB
Auguste Escoffier - Recettes de Cuisine Traditionnelle de Viande de Porc - 2013.epub 323.0 kB
Instituto Superior Experimental de Tecnología Alimentaria - Elaboración de Embutidos - 2008.pdf 318.9 kB
Newton de Alencar - Transformação de Produtos de Origem Animal em Embutidos e Defumados - 2008.pdf 318.3 kB
Urs Eggenschwiler, Konrad Schweizer - Handbuch fuer die Wursterei.pdf 314.2 kB
Unknown - 125 Jerky Recipes.pdf 297.8 kB
Riina Kaabel - Homemade Blood Sausages (Estonian Recipe).pdf 291.3 kB
Alejandra Chacòn, Noemí Sartori - Industria Casera_Embutidos y Chacinados - 2011.pdf 264.7 kB
Maria Cristina Bressan - Como Fazer Linguiças Caseiras.pdf 262.6 kB
Estevãn Martins de Oliveira - Tecnologia de produtos carneos curados e fermentados.pdf 259.5 kB
Mike Moore - Beef Jerky Recipes - 2007.pdf 242.8 kB
AgriLife Communications - Curing and Smoking Poultry - 1999.pdf 239.2 kB
Martin Marchello - The Art and Practice of Sausage Making - 2017.pdf 223.4 kB
Charlotte Kobetis - 100 Delicious Jerky Recipes - 2016.epub 197.8 kB
Kristen Barton - Delicious Homemade Jerky Recipes - 2014.epub 195.3 kB
Luis - Sausage Recipes - 2011.pdf 193.1 kB
Martin Marchello - Preservation of Game Meats and Fish - 2017.pdf 192.2 kB
Juan Pedro Hurtado Luque - Charcutería y Matanza - 2005.pdf 175.0 kB
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Jan R. Busboom - Curing and Smoking Poultry Meat - 2003.pdf 166.6 kB
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Rory Botcher - The Jerky Bible_26 Of The Greatest Jerky Recipes I Have Ever Released To The Public - 2015.epub 120.7 kB
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José Mauricio Zavala Pope - Jamón Serrano Peruano del Norte Planchado - 2009.pdf 99.9 kB
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Taylor Thompsan - Jerky_The Ultimate Recipe Guide - 2013.epub 93.4 kB
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Unknown - Sausage recipes.pdf 75.9 kB
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