CHARCUTERIE COLLECTION BOOKS
File List
- Pat Martin - Life of Fire_Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse - 2022.epub 384.4 MB
- FERRANDI Paris - Charcuterie_Pâtés, Terrines, Savory Pies_Recipes and Techniques from the Ferrandi School of Culinary Arts - 2022.pdf 334.6 MB
- Peter Sanagan - Cooking Meat_A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat - 2020.epub 305.2 MB
- Time-Life Books - Terrines, Pates & Galantines - 1982.pdf 240.0 MB
- Beef_de - Beef - 2020.pdf 212.4 MB
- Jacques Pepin - Jacques Pépin New Complete Techniques - 2012.epub 187.3 MB
- Micael Béliveau - Fumoir - Tome 2_85 nouvelles recettes du Maître Fumeur - 2021.epub 182.5 MB
- J.W. Baretta - Handboek voor de Slager - 1955.pdf 179.4 MB
- Paul Kahan - Cheers to the Publican, Repast and Present - 2017.epub 159.7 MB
- Josef Dušátko - Řeznická kuchařka - 1989.pdf 158.2 MB
- Gwen Rassemusse - Fumaisons et salaisons - 2021.pdf 147.6 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 136.5 MB
- Morton Salt Company - Home Meat Curing Made Easy - 1941.pdf 133.5 MB
- Duncan Welgemoed - Africola_Slow Food Fast Words Cult Chef - 2020.epub 131.8 MB
- Philip Hasheider - The Complete Book of Butchering, Smoking, Curing, and Sausage Making - 2010.pdf 131.5 MB
- Bernhard Gahm - Klobásy,salámy,paštiky - 2007.pdf 129.4 MB
- Lindy Wildsmith - Petit Larousse des Conserves & Salaisons - 2011.pdf 129.3 MB
- Tim Hayward - Food DIY_How to Make Your Own Everything - 2013.epub 125.9 MB
- Geeta Dardick - Home Butchering and Meat Preservation - 1986.pdf 123.6 MB
- Jacob Kenedy - Bocca Cookbook - 2017.epub 121.0 MB
- Gill Meller - Pigs & Pork_River Cottage Handbook No.14 - 2015.epub 120.6 MB
- Jacint Arnau, J. M. Monfort - Jamón curado_Aspectos técnicos - 1987.pdf 110.2 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 94.7 MB
- Steven Lamb - Curing & Smoking_River Cottage Handbook No.13 - 2018.epub 92.2 MB
- Robert B Garlough, Angus Campbell - Modern Garde Manger_A Global Perspective - 2012.pdf 87.5 MB
- Lemenu.ch - Le Menu - 2022.pdf 86.5 MB
- Taylor Boetticher, Toponia Miller - Jerky_The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods - 2018.epub 86.2 MB
- Tom Mueller - Cold Smoking Theory, Process and Equipment - 2021.pdf 86.2 MB
- Egon Binder - Udírny a uzení - 2005.pdf 80.7 MB
- American Culinary Federation - Garde Manger_Cold Kitchen Fundamentals - 2012.pdf 80.1 MB
- Norbert Prevot - Terrines & Pâtés. Recettes Simples Et Raffinées - 1985.pdf 80.0 MB
- Andrzej Różycki - Krakowskie Wyroby Wędliniarskie - 1926.pdf 72.6 MB
- Camille le Foll - Terrines des villes & pâtés des champs - 2003.pdf 71.2 MB
- Chris Carter - Homemade Sausage_Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home - 2016.pdf 70.7 MB
- Ross O'Meara - Wild Meat_The Complete Guide to Cooking Game - 2022.pdf 69.9 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 68.4 MB
- Micael Béliveau - Fumoir_Les recettes inédites du Maître Fumeur - 2021.epub 67.9 MB
- The Miracle of Salt Recipes and Techniques to Preserve, Ferment, and Transform Your Food (Naomi Duguid) (z-lib.org).epub 62.0 MB
- Carol Cutler - Pâté_The New Main Course for the '80s - 1983.pdf 60.6 MB
- Morton Salt Company - Meat Curing Made Easy - 1935.pdf 58.6 MB
- Ross O'Meara, Matthew Evans - The Gourmet Farmer Deli Book - 2018.pdf 57.9 MB
- Bradley Smoker - Bradley Smoker Curing Recipes - 2007.pdf 56.6 MB
- Morton Salt Company - Meat Curing Made Easy - 1934.pdf 56.3 MB
- Pamela Braun - Jerky Everything_Foolproof and Flavorful Recipes - 2015.epub 54.9 MB
- James Strawbridge - The Artisan Kitchen The Science, Practice and Possibilities - 2020.pdf 54.7 MB
- Egon Binder - Räuchern. Fleisch, Wurst, Fisch - 2006.pdf 54.5 MB
- Biblioteca Vida - Aprenda A Fazer Embutidos - 1986.pdf 52.1 MB
- Frank G. Ashbrook - Butchering, Processing and Preservation of Meat_A Manual for the Home and Farm - 1955.pdf 51.8 MB
- Josef Dušátko - Domácí řeznická kuchařka - 2016.pdf 51.0 MB
- Len Poli - Len Poli's Sausage Recipes.pdf 50.0 MB
- Karl-Friedrich Schmidt - Wurst aus Eigener Küche - 1996.pdf 49.7 MB
- Le Chasseur Français - Charcuteries de nos régions - 2017.pdf 49.5 MB
- Philip Hasheider - The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish - 2013.epub 49.3 MB
- Juraj Lauko - Zakáľačkové špeciality - 1990.PDF 48.8 MB
- Herbert W. Ockerman - Sausage and Processed Meat Formulations - 1989.pdf 45.7 MB
- Bettina Snowdon, Martin Lagoda - Gutes Essen_Lebensmittel selber machen - 2014.pdf 45.6 MB
- Will Horowitz - Salt Smoke Time_Homesteading and Heritage Techniques for the Modern Kitchen - 2019.epub 44.8 MB
- Manuel Fernández Espinosa - El Charcutero - 2016.pdf 44.4 MB
- Nichola Fletcher - Sausage - 2012.pdf 44.3 MB
- Cesáreo Sanz Egaña - Industrias de la carne_chacinería moderna (embutidos y salazones) - 1928.pdf 43.1 MB
- Josef Půhoný - Domácí zabijačka - 1988.pdf 43.0 MB
- Mark LaFay - Charcuterie For Dummies - 2020.epub 42.9 MB
- Cathy Barrow - Mrs. Wheelbarrow's Practical Pantry - 2014.epub 42.6 MB
- Monte Burch - The Ultimate Guide to Smoking Meat, Fish, and Game - 2015.epub 42.3 MB
- Pearson A. M. - Processed Meats - 1996.pdf 40.2 MB
- B. Heller - Secrets of Meat Curing and Sausage Making - 1922.pdf 40.1 MB
- Rytek Kutas - Great Sausage Recipes and Meat Curing - 1999.pdf 37.9 MB
- America’s Test Kitchen - The Do-It-Yourself Cookbook_Can It, Cure It, Churn It, Brew It - 2012.epub 37.3 MB
- Phil Vickery - Game_A Modern Approach to Preparing, Cooking & Curing - 2014.pdf 36.5 MB
- Phil Vickery - Pork_Preparing, Curing and Cooking All That’s Possible From a Pig - 2013.pdf 35.0 MB
- Jamie Bissonnette - The New Charcuterie Cookbook_Exceptional Cured Meats to Make and Serve at Home - 2014.epub 34.6 MB
- Nick Sandler - Preserved - 2005.pdf 33.1 MB
- Jeremy Schmid - Smoked_How to Cure & Prepare Meat, Seafood, Vegetables, Fruit & More - 2014.pdf 33.0 MB
- Chez Audot (Paris) - La charcuterie ou L'art de saler, fumer, apprêter et cuire toutes les parties différentes du cochon - 1826.pdf 32.8 MB
- Tim Hayward - Charcuterie Slow Down, Salt, Dry and Cure (From Scratch) - 2022.epub 32.6 MB
- Culinary Institute of America - Garde Manger_The Art and Craft of the Cold Kitchen - 2012.pdf 32.4 MB
- Morton Salt Company - Meat Curing Made Easy - 1930.pdf 32.3 MB
- Maria Cristina Bressan - Guia Rápido Preparo De Linguiças E Salames - 2006.pdf 31.7 MB
- Herbert Feldkamp - Räuchern und Pökeln - 2004.pdf 31.3 MB
- Gordon Wright - Karoo Food - 2018.epub 31.2 MB
- Charles Wekselbaum - Cured_Handcrafted Charcuteria & More - 2016.pdf 31.2 MB
- Philip Hasheider - The Complete Book of Butchering, Smoking, Curing, and Sausage Making (Revised Edition) - 2017.epub 30.8 MB
- Tom Mylan - The Meat Hook Meat Book_Buy, Butcher, and Cook Your Way to Better Meat - 2014.epub 30.2 MB
- Monte Burch - The Complete Guide to Smoking and Salt Curing - 2019.epub 29.8 MB
- Gilles Verot - Mes Secrets de Charcutier - 2012.pdf 29.8 MB
- Editorial Betina - Todo Sobre Embutidos y Fiambres - 2003.pdf 29.7 MB
- Curtiss Scott Hemm - Garde Manger_The Cold Kitchen - 2010.pdf 28.5 MB
- Guido Santiago Tassi - Embutidos en Argentina - 2018.pdf 28.5 MB
- Jacques Brevery - Chef's Guide to Charcuterie - 2013.pdf 28.2 MB
- Andy Lightbody - All Things Jerky_The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings - 2015.epub 28.0 MB
- Meneer Wateetons - Worstbijbel_Van malen tot knopen en van drogen tot roken - 2018.epub 27.8 MB
- Josef Dušátko - Chalupář udí a vaří - 1987.pdf 27.4 MB
- Cookina - PICADAS. Recetas and Tips - 2017.pdf 27.2 MB
- Marc Vetri, David Joachim - Rustic Italian Food - 2011.epub 27.1 MB
- Ryan Farr - Sausage Making_The Definitive Guide with Recipes - 2014.epub 27.0 MB
- Lena Clayton - The Bradley Smoker Cookbook_Tips, Tricks, and Recipes from Bradley Smoker's Pro Staff - 2015.epub 27.0 MB
- Peterson Rebechi - Curso De Embutidos.pdf 26.3 MB
- Bernhard Gahm - Fleisch pökeln und räuchern_Von Schinken bis Spareribs - 2015.epub 25.9 MB
- Y. H. Hui - Handbook of Meat and Meat Processing. Second Edition - 2012.pdf 25.6 MB
- Monte Burch - The Complete Jerky Book_How To Dry, Cure and Preserve Everything from Venison to Turkey - 2010.epub 25.5 MB
- Jack Sleight - Home Book of Smoke-Cooking_Meat, Fish & Game - 1982.pdf 25.3 MB
- Jesse Griffiths - Afield_A Chef's Guide to Preparing and Cooking Wild Game and Fish - 2012.pdf 24.7 MB
- David Paul Larousse - The Professional Garde Manger_A Guide to the Art of the Buffet - 1996.pdf 24.6 MB
- Time-Life Books - Terrinen und Pasteten auf neue Art - 1989.pdf 24.5 MB
- Eyra Laclé - Recetario de Embutidos_Productos Adimú- 2013.pdf 24.3 MB
- Meredith Leigh - The Ethical Meat Handbook_Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore - 2015.epub 24.2 MB
- Joshua Applestone - The Butcher's Guide to Well-Raised Meat - 2011.epub 24.0 MB
- Stephane Reynaud - Ripailles_Traditional French Cuisine - 2015.epub 23.9 MB
- Bruce Aidells - The Great Meat Cookbook_Everything You Need to Know to Buy and Cook Today's Meat - 2012.epub 23.9 MB
- Charles G. Reavis - Home Sausage Making - 2017.epub 23.8 MB
- F. W. Wilder - The Modern Packing House - 1921.pdf 23.8 MB
- Hank Shaw - Hunt, Gather, Cook_Finding the Forgotten Feast_A Cookbook - 2011.epub 23.5 MB
- Paul Bertolli - Cooking by Hand - 2003.pdf 23.1 MB
- Bruce Aidells - Hot Links And Country Flavors_Sausages in American Regional Cooking - 1990.pdf 23.0 MB
- Penelope Casas - The Foods and Wines of Spain - 1982.pdf 22.7 MB
- Jake Levin - Smokehouse Handbook_Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables - 2019.epub 22.7 MB
- Hank Shaw - Duck, Duck, Goose_The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild - 2013.epub 22.7 MB
- Tadeusz Kłossowski - Sami wyrabiamy wędliny - 1958.pdf 22.5 MB
- Marc Berthoud - La Charcuterie Pratique - 1881.pdf 22.2 MB
- Hannelie van Tonder - Make Your Own Biltong and Droëwors_Including Sausages, and Cured and Smoked Meats - 1995.pdf 21.9 MB
- Time-Life Books - Fresh Ways With Terrines and Pates - 1989.pdf 21.7 MB
- Darina Allen - Forgotten Skills of Cooking - 2009.epub 21.7 MB
- Francois Paul-Armand Vecchio - Charcutier. Salumiere. Wurstmeister. - 2014.pdf 21.6 MB
- Fritz Sonnenschmidt - Charcuterie_Sausages, Pates and Accompaniments - 2010.pdf 21.5 MB
- Jocasta Innes - The Country Kitchen - 1979.pdf 21.5 MB
- Elias Cairo, Meredith Erickson - Olympia Provisions_Cured Meats and Tales from an American Charcuterie - 2015.epub 21.2 MB
- B. Heller - Heller's Secrets of Meat Curing and Sausage Making - 1929.pdf 21.2 MB
- Wilbur F. Eastman Jr. - A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game - 2002.epub 21.0 MB
- María de Lourdes Pérez Chabela - Manual de prácticas de laboratorio Tecnología de Carnes - 2013.pdf 20.9 MB
- Frederic H. Sonnenschmidt - The Professional Chef's Art of Garde Manger - 1993.pdf 20.2 MB
- Jules Gouffé - The Book of Preserves - 1871.pdf 20.1 MB
- Ceproc - Guide Technique le Savoir-faire Artisan Charcutier - 2014.pdf 19.8 MB
- James Strawbridge, Dick Strawbridge - Made at Home_Curing & Smoking - 2012.pdf 19.7 MB
- Turan T. Turan - Le guide complet pour fumer, traiter et sécher votre viande et votre poisson - 2016.pdf 19.3 MB
- Ellen Brown - The Sausage Cookbook Bible_500 Recipes for Cooking Sausage - 2009.epub 19.3 MB
- Pasta House - The Great Sausage Maker Cookbook - 1997.pdf 19.1 MB
- Meredith Leigh - The Ethical Meat Handbook, Revised and Expanded 2nd Edition - 2020.epub 18.7 MB
- Jeff King, Jeanette Hurt - The Complete Idiot's Guide to Sausage Making_Techniques and Recipes for Home-Fresh, Delicious Sausage - 2012.pdf 18.5 MB
- Julia Child - Mastering the Art of French Cooking, Volume 2 - 2011.epub 18.4 MB
- Bruce Aidells - Bruce Aidellss Complete Book of Pork_A Guide to Buying, Storing, and Cooking the Worlds Favorite Meat - 2004.pdf 18.2 MB
- Peterson Rebechi - Guia Dos Embutidos - 2019.pdf 17.9 MB
- Françoise Zimmer - Nouvelles terrines - 2006.pdf 17.7 MB
- Culinary Institute of America, John Kowalski - The Art of Charcuterie - 2010.pdf 17.6 MB
- Jeff J. Sinderal - Sausage Maker's Guide for the Sausage Enthusiast - 2011.pdf 17.6 MB
- Ori Menashe - Bestia_Italian Recipes Created in the Heart of L.A. - 2018.epub 17.5 MB
- Victoria Wise - American Charcuterie_Recipes from Pig-By-the-Tail - 1987.pdf 17.4 MB
- Sandra Mian - Charcuterie.pdf 17.3 MB
- Blandine Averill - Les terrines - 2006.pdf 17.3 MB
- Michael Symon - Michael Symon's Live to Cook_Recipes and Techniques to Rock Your Kitchen A Cookbook - 2009.epub 17.2 MB
- A.D. Livingston - Cold-Smoking & Salt-Curing Meat, Fish & Game - 2011.pdf 17.1 MB
- Holger Belzer - Gudes aus´m Holger´s sei Worscht-Küch´ - 2020.pdf 17.1 MB
- Peterson Rebechi - 25 Receitas Linguiças Artesanais - 2019.pdf 17.1 MB
- Claudine Duluat - Le Livre des Terrines et des Confits - 1990.pdf 16.5 MB
- Alejandra Chacòn, Noemí Sartori - Industria Casera - 2010.pdf 16.5 MB
- Janie Hibler - Wild about Game_150 Recipes for Farm-Raised and Wild Game - 2008.pdf 16.5 MB
- Annerose Sieck - Räuchern_Die besten Rezepte für Fisch, Fleisch, Gemüse und Co. - 2014.epub 16.0 MB
- Erik Lautrup-Nielsen - Meyers pølsemageri - 2016.epub 15.6 MB
- Peterson Rebechi - Guia Dos Embutidos - 2018.pdf 15.5 MB
- Joanna Farrow - Home Smoking and Curing of Meat_ Fish and Game - 2016.epub 15.4 MB
- Philip Hasheider - The Complete Book of Jerky_How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More - 2015.epub 15.3 MB
- Michael Ruhlman, Brian Polcyn - Salumi_The Craft of Italian Dry Curing - 2012.epub 15.3 MB
- Jane Grigson - The Art of Charcuterie - 1968.pdf 15.2 MB
- John Gorham - Toro Bravo_Stories. Recipes. No Bull. - 2013.pdf 15.2 MB
- K. J. Seulke - The Curing of Meat and Meat Products on the Farm - 1916.pdf 15.0 MB
- Rustica - Bien Réussir ses charcuteries fait maison - 2018.pdf 14.9 MB
- Pamela Riddle - The Complete Sausage Cookbook - 1977.pdf 14.7 MB
- Maria Isabel Suhet - Processamento Artesanal De Carne Suína - 2016.pdf 14.7 MB
- Tia Harrison - Butchery and Sausage Making For Dummies - 2013.epub 14.5 MB
- Famers Weekly - Farmhouse Fare_Country Recipes - 1973.pdf 14.4 MB
- Monte Burch - The Complete Guide to Sausage Making - 2011.epub 14.3 MB
- Philip Hasheider - The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking - 2016.epub 14.3 MB
- Bernhard Gahm - Würste, Sülzen, Pasteten - 1998.pdf 14.2 MB
- Unknown - Biltong Recipes.pdf 13.7 MB
- Mário Eduardo Fumes - Processamento Artesanal de Carne Suína - 2008.pdf 13.6 MB
- Adrian Richardson - Meat_How to Choose, Cook and Eat it - 2008.epub 13.2 MB
- Michael Ruhlman, Brian Polcyn - Pâté, Confit, Rillette_Recipes from the Craft of Charcuterie - 2019.epub 12.9 MB
- Louis-François Dronne - Charcuterie ancienne et moderne - 1869.pdf 12.8 MB
- Charles G. Reavis - Home Sausage Making - 1981.pdf 12.7 MB
- Antony & Araminta Hippisley Cox - Book of Sausages - 1987.pdf 12.6 MB
- Egon Binder - Räuchern. Fleisch, Wurst, Fisch - 1995.pdf 12.6 MB
- Harald Scholl - Wurst & Terrinen selbst gemacht - 2015.epub 12.5 MB
- Rufo Sainz Hernandez - Chacinería Práctica - 1974.pdf 12.1 MB
- M.J. Heijeres - Het geheim van den worstmaker - 1936.pdf 11.8 MB
- Jeffrey Weiss - Charcutería_The Soul of Spain - 2014.epub 11.5 MB
- Peterson Rebechi - Maratona da Charcutaria. Manual do Charcuteiro - 2022.pdf 11.4 MB
- Laurence Laurendon - From Scratch_An Introduction to French Breads, Cheeses, Preserves, Pickles, Charcuterie - 2014.pdf 11.4 MB
- Caroline Guézille - Le petit traité Rustica des produits fumés - 2016.epub 11.4 MB
- Cedric Drewe - Home Curing of Bacon and Hams - 1945.pdf 11.3 MB
- Maria Sartor - Füstöljünk házilag húsokat, vadakat és szárnyasokat - 2015.pdf 11.1 MB
- Gary Allen - Sausage_A Global History - 2015.epub 11.1 MB
- Jennie Reekie - British Charcuterie_Traditional pork cookery from Kentish Gammon to Lincolnshire Chine - 1988.pdf 11.1 MB
- M. M. Lebrun - Nouveau manuel complet du charcutier, du boucher et de l'équarrisseur - 1869.pdf 11.0 MB
- Instituto Superior Mariano Moreno - Charcutería Clasíca - Pates, terrinas, curados, embutidos y jamones cocidos - 2012.pdf 11.0 MB
- Auguste Valessert - Traité pratique de l'élevage du porc et de charcuterie - 1890.pdf 11.0 MB
- Maria Sartor - Selbst räuchern_Fleisch, Fisch und Geflügel - 2010.epub 10.9 MB
- Gabriele Redden - Räuchern_Fisch, Geflügel, Fleisch - 1998.pdf 10.8 MB
- Al Meyer - The Working Garde Manger - 2013.pdf 10.6 MB
- Peterson Rebechi - Manual do Charcuteiro - 2019.pdf 10.3 MB
- Henrietta Green - A Green Guide to Traditional Country Foods - 2011.pdf 10.3 MB
- Keith Henderson - Sausage Making Cookbook_Guide to Making, Smoking & Curing Your Own Sausages at Home - 2021.epub 10.2 MB
- Instituto de Investigación y Desarrollo de Educación Avanzada - Procesamiento de Cárnicos - 2006.pdf 10.1 MB
- Christopher Bruce - The Gourmet's Guide to Making Sausage Vol. I - 2013.epub 10.0 MB
- Turan T. Turan - Food Smoking_A Practical Guide - 2013.pdf 9.8 MB
- Francisco Izarduy - Manual de Chacinados - 2016.pdf 9.5 MB
- Christopher Bruce - The Gourmet's Guide to Making Sausage Vol. II - 2015.epub 9.5 MB
- Fidel Toldrá - Handbook of Fermented Meat and Poultry - 2015.pdf 9.4 MB
- Gunter Heinz - Meat Processing Technology for Small to Medium Scale Producers - 2007.pdf 9.3 MB
- Karsten Aschenbrandt - Das perfekte Würstchen_Selbst Wursten - Grillen - Rezepte mit Wurst - 2014.epub 9.3 MB
- Richard Gehman - The Sausage Book - 1969.pdf 9.1 MB
- Peterson Rebechi - 7 Receitas Bacons e Defumados - 2019.pdf 9.1 MB
- Christine Ferber - Mes aigres-doux, terrines et pâtés - 1999.pdf 8.9 MB
- Claude Parmentelat - De terrines en pâtés un voyage gourmand - 1998.pdf 8.9 MB
- Tadeusz Kłosowski - Domowy wyrób wędlin - 1963.pdf 8.8 MB
- Enrique Abdul D’Lima Vivas - Manual Para Fabricación Artesanal de Embutidos Crudos e Cocidos - 2011.pdf 8.6 MB
- Susaeta Ediciones S.A. - Cómo hacer salazones, ahumados y embutidos - 2001.pdf 8.6 MB
- A.W. Fulton - Home Pork Making - 1900.pdf 8.5 MB
- A. D. Livingston - Sausage - 1998.pdf 8.5 MB
- Maynard Davies - Maynard_Adventures of a Bacon Curer - 2003.pdf 8.5 MB
- Giampaolo Mora - Prosciutto di Parma - Un mito con tante storie da raccontare - 2011.pdf 8.4 MB
- Gregg Rentfrow - Country-style Ham Technology - 2013.pdf 8.4 MB
- Bernhard Gahm - Hausschlachten. Schlachten, Zerlegen, Wursten - 2008.pdf 8.4 MB
- Victoria Wise - Sausage_Recipes for Making and Cooking with Homemade Sausage - 2010.epub 8.3 MB
- Paul Peacock - The Sausage Book - 2008.pdf 8.3 MB
- James Robinson -The Art and Mystery of Curing, Preserving, and Potting all Kinds of Meats, Game, and Fish - 1864.pdf 8.2 MB
- Kate Fiduccia - The Jerky Bible_How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl - 2015.epub 8.1 MB
- Vladimír Dyk - Vše o uzení _ Rady, tipy, recepty - 2012.pdf 8.0 MB
- Meredith Leigh - Pure Charcuterie_The Craft & Poetry of Curing Meats at Home - 2018.epub 7.9 MB
- Wilhelm Blatzheim - 100 Prozent Wurst. Wurst selber machen zu Hause - 2016.epub 7.8 MB
- Pégasus - Fabricação de linguiças, salames e salsichas Vol. 2 - 2016.pdf 7.7 MB
- Josef Dušátko - Zabijačka, aneb, Receptář vepřových hodů - 1996.pdf 7.7 MB
- Joyce van Doorn - Making Your Own Pate - 1980.pdf 7.6 MB
- Autor - Embutidos_Receitas & Dicas - 2009.pdf 7.5 MB
- Paul Peacock - Make your own bacon and ham and other salted, smoked and cured meats - 2016.pdf 7.5 MB
- Mikael Einarsson - Into The Wild Die Outdoorküche - 2014.epub 7.5 MB
- Mary T. Bell - Jerky_The Complete Guide to Making It - 2016.epub 7.3 MB
- Sylvio Cesar Rocco - Embutidos, Frios e Defumados - 1996.pdf 7.3 MB
- Mary T. Bell - Jerky People_Their Jerky-Making Recipes, Stories and Tips - 2002.pdf 7.2 MB
- Stanley Marianski, Adam Marianski - Polish Sausages, Authentic Recipes and Instructions - 2009.epub 7.2 MB
- James Robinson - The Whole Art of Curing, Pickling, and Smoking Meat and Fish - 1847.pdf 7.2 MB
- Henrik Gross - Räuchern_150 einfache Rezepte für Fleisch, Wurst, Vegetarisches und Fisch räuchern - 2020.epub 7.1 MB
- Paul Peacock - The Smoking and Curing Book - 2007.pdf 7.0 MB
- Paula Labaki - Embutidos Artesanais - 2017.pdf 6.8 MB
- Julius Bessel - Gute Wurst. Aus eigener Küche - 1988.pdf 6.8 MB
- George Jacob Sayer - Butchers', Packers' and Sausage Makers'. Red Book - 1913.pdf 6.7 MB
- Egon Binder - Füstölés - 2011.pdf 6.7 MB
- Gregg Rentfrow - How to Make a Country Ham - 2014.pdf 6.6 MB
- Anand Mohan - Basics of Sausage Making_Formulation, Processing and Safety - 2014.PDF 6.4 MB
- Stanley Marianski, Adam Marianski - Meat Smoking and Smokehouse Design - 2011.epub 6.3 MB
- Warren R. Anderson - Mastering the Craft of Smoking Food - 2006.epub 6.1 MB
- Monte Burch - The Joy of Smoking and Salt Curing_The Complete Guide to Smoking and Curing Meat, Fish, Game, and More - 2011.epub 6.0 MB
- The Daring Kitchen - You Say Salami, I say Salumi - Let's Make Sausage! - 2014.pdf 6.0 MB
- Carla Bardi - Prosciutto (An Italian Pantry) - 2003.pdf 6.0 MB
- Kevin Gillespie - Pure Pork Awesomeness_Totally Cookable Recipes from Around the World - 2015.epub 5.9 MB
- Hector Kent - Dry-Curing Pork_Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More - 2014.epub 5.9 MB
- Autor - Recetario de Embutidos.pdf 5.8 MB
- Jacint Arnau - Principales problemas tecnológicos en la elaboración del jamón curado - 2013.pdf 5.8 MB
- Michael Ruhlman, Brian Polcyn - Charcuterie_The Craft of Salting, Smoking, and Curing (Revised and Updated) - 2013.epub 5.7 MB
- Caroline Guézille - Le petit traité Rustica de la charcuterie maison - 2014.epub 5.7 MB
- Yvonne de Blaunac - Pâtés et terrines - 1988.pdf 5.6 MB
- Erika Casparek-Türkkan - Hausgemacht - 1998.pdf 5.5 MB
- Jacint Arnau - Problemas sensoriales del jamón curado - 2022.pdf 5.4 MB
- A. D. Livingston - Jerky_Make Your Own Delicious Jerky And Jerky Dishes Using Beef, Venison, Fish, Or Fowl - 2011.pdf 5.4 MB
- Karl-Friedrich Schmidt - Schinkenräuchern - das neue Hobby - 1984.pdf 5.3 MB
- Keith Erlandson - Home Smoking and Curing_How to Smoke-Cure Meat, Fish and Game - 2003.pdf 5.3 MB
- Fidel Toldrá - Handbook of Fermented Meat and Poultry - 2007.pdf 5.3 MB
- Fiona Smith - Pâtés & Terrines - 2007.pdf 5.2 MB
- Noah Bernamoff, Rae Bernamoff - The Mile End Cookbook_Redefining Jewish Comfort Food from Hash to Hamantaschen - 2012.epub 5.0 MB
- Maggie Black - Meat Preserving at Home - 1976.pdf 5.0 MB
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- Effiong Essien - Sausage Manufacture_Principles and Practice - 2003.pdf 451.1 KB
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- Unknown - 125 Jerky Recipes.pdf 290.8 KB
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- Γιώργος Καραγιάννης - Λουκάνικα & Αλλαντικά - 2014.pdf 166.8 KB
- Jan R. Busboom - Curing and Smoking Poultry Meat - 2003.pdf 162.7 KB
- Tom Mueller - Spicy Bomb's with Spices.pdf 150.0 KB
- Unknown - Curing Meats Info.pdf 145.1 KB
- Rory Botcher - The Jerky Bible_26 Of The Greatest Jerky Recipes I Have Ever Released To The Public - 2015.epub 117.9 KB
- Wayne Palmer - The Ultimate American Jerky Book Guide - 2021.epub 104.8 KB
- José Mauricio Zavala Pope - Jamón Serrano Peruano del Norte Planchado - 2009.pdf 97.6 KB
- Doug Coughenower - Fish-Wurst. Recipes for Sausage from Fish.pdf 93.9 KB
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- Taylor Thompsan - Jerky_The Ultimate Recipe Guide - 2013.epub 91.2 KB
- Adam K. Randle - Jerky Recipes_The Ultimate Collection - 2011.epub 80.8 KB
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- Unknown - Sausage recipes.pdf 74.1 KB
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- Maurice A. Alexander - Country Curing Hams - 2005.pdf 39.9 KB
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