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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
Nathan Myhrvold - Modernist Cuisine_The Art and Science of Cooking. Volume 3 - 2011.pdf 393.2 MB
FERRANDI Paris - Charcuterie_Pâtés, Terrines, Savory Pies - 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
Marion Sonier, Yohan Lastre - Pâté en croûte - 2018.pdf 231.3 MB
Michael Hultquist - The Spicy Dehydrator Cookbook_95 Incredible Recipes to Turn Up the Heat on Jerky, Hot Sauce, Fruit Leather and More - 2017.epub 226.7 MB
Beef_de - Beef - 2020.pdf 222.7 MB
Elias Cairo, Meredith Erickson - Olympia Provisions Cured Meats and Tales from an American Charcuterie - 2015.epub 211.2 MB
Jacques Pépin - Jacques Pépin New Complete Techniques - 2012.epub 196.4 MB
Micael Béliveau - (II) Fumoir_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
Xesc Reina - Porca Miseria_Los Oficios de la Carne - 2024.pdf 158.7 MB
Sarah Labensky, Priscilla Martel - On Cooking_A Textbook of Culinary Fundamentals, 6th Edition - 2023.pdf 156.7 MB
Gwen Rassemusse - Fumaisons et Salaisons - 2021.pdf 154.8 MB
Anya Fernald - Home Cooked_Essential Recipes for a New Way to Cook - 2016.epub 152.8 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 - 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
Marissa Guggiana - Primal Cuts_Cooking with America's Best Butchers - 2010.pdf 130.5 MB
Bernhard Gahm - Würste, Sülzen, Pasteten - 1998 (2).pdf 130.4 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
Meneer Wateetons - Over Charcuterie_Maak je eigen vleeswaren op slagersniveau - 2019.pdf 120.6 MB
The Culinary Institute of America - The New Professional Chef - 1996.pdf 115.9 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
The America’s Test Kitchen - The Do-It-Yourself Cookbook_Can It, Cure It, Churn It, Brew It - 2012.epub 109.4 MB
Meneer Wateetons - Worstbijbel_Van malen tot knopen en van drogen tot roken - 2018.pdf 108.5 MB
FERRANDI Paris - Terrines_pâtés en croûte, rillettes, charcuteries... - 2022.pdf 103.7 MB
Hugh Fearnley-Whittingstall - The River Cottage Meat Book - 2007.pdf 103.4 MB
Luke Powell - Quality Meats_The home guide to sausages, charcuterie, smoked meats & more_Smoking, Curing, Grilling, Roasting - 2024.epub 100.1 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
Le Chasseur Français - Charcuteries_Pâtés, terrines, rilettes, tourtes - 2024.pdf 95.3 MB
Rytek Kutas - Great Sausage Recipes and Meat Curing - 1987.pdf 95.0 MB
Peter John Booth - Squeal - 2022.pdf 94.2 MB
Andrew McConnell - Meatsmith_Home Cooking For Friends And Family - 2023.pdf 93.4 MB
Juraj Lauko - Zakáľačkové špeciality - 1979.pdf 93.3 MB
Robert B. Garlough, Angus Campbell - Modern Garde Manger_A Global Perspective - 2012.pdf 91.7 MB
Le menu - Extrawürste - 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
Emma MacDonald - The Artisan Market_Cure Your Own Bacon, Make the Perfect Chutney, and Other Delicious Secrets - 2013.epub 88.7 MB
Gilles Vérot - Mes Secrets De Charcutier - 2012.pdf 87.1 MB
Egon Binder - Udírny a uzení - 2005.pdf 84.6 MB
The 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
Linda Merinoff - The Savory Sausage - 1987.pdf 81.3 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
Ross O'Meara - Wild Meat_The Complete Guide to Cooking Game - 2022.pdf 73.3 MB
André Vitaliano - Charcutaria Artesanal - Dos Pés à Cabeça - 2019.pdf 71.7 MB
Micael Béliveau - (I) Fumoir_Les recettes inédites du Maître Fumeur - 2021.epub 71.2 MB
James C. Duff - The Manufacture of Sausages - 1899.pdf 66.0 MB
Naomi Duguid - The Miracle of Salt Recipes and Techniques to Preserve, Ferment, and Transform Your Food - 2022.epub 65.0 MB
Premiata Salumeria Italiana/PSI_5_2018IP.pdf 63.9 MB
Carol Cutler - Pâté_The New Main Course for the '80s - 1983.pdf 63.5 MB
Premiata Salumeria Italiana/PSI_5_2021IP.pdf 61.9 MB
Morton Salt - Meat Curing Made Easy - 1935.pdf 61.4 MB
Premiata Salumeria Italiana/PSI_5_2020IP.pdf 61.4 MB
Premiata Salumeria Italiana/PSI_4_2021IP.pdf 61.2 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
Premiata Salumeria Italiana/PSI_3_2021IP.pdf 59.2 MB
Morton Salt - Meat Curing Made Easy - 1934.pdf 59.1 MB
Pilar Carrizosa Mesa - Jamón, jamón_Secretos, rutas y recetas - 2016.pdf 58.1 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
C.A. Gilbert - The Art of Sausage_A Comprehensive Guide to Sausage-Making - 2023.epub 56.8 MB
Premiata Salumeria Italiana/PSI_2_2021IP.pdf 56.3 MB
Chris Dubbs - Smoking Food_The Ultimate Beginner's Guide - 2019.epub 55.6 MB
Premiata Salumeria Italiana/PSI_4_2020IP.pdf 55.2 MB
Berenice Santos Guimarães - 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
Len Poli - Len Poli's Sausage Recipes.pdf 53.6 MB
Andrew Feinberg - Franny's_Simple Seasonal Italian - 2013.epub 53.5 MB
Josef Dušátko - Domácí řeznická kuchařka - 2016.pdf 53.4 MB
Tim Wilson - Ginger Pig Farmhouse Cook Book - 2013.epub 53.1 MB
Premiata Salumeria Italiana/PSI_6_2021IP.pdf 52.9 MB
Loudon M. Douglas - Manual of the Pork Trade_A Practical Guide for Bacon Curers, Pork Butchers, Sausage and Pie Makers - 1893.pdf 52.6 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
Travis Lett - Gjelina_Cooking From Venice, California - 2015.epub 50.2 MB
Josep Dolcet LLaveria - Els embotits de Catalunya - 2010.pdf 49.2 MB
Otto Wolff - The Wurst!_The Very Best of German Food - 2016.pdf 48.9 MB
Premiata Salumeria Italiana/PSI_3_2020IP.pdf 48.4 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
Premiata Salumeria Italiana/PSI_1_2021IP.pdf 46.8 MB
Manuel Fernández Espinosa - El Charcutero_Una Enciclopedia De Charcutería - 2016.pdf 46.6 MB
Ball Test Kitchen - The All New Ball Book of Canning and Preserving - 2016.epub 46.5 MB
Nichola Fletcher - Sausage - 2012.pdf 46.5 MB
Robert Freson - The taste of France - 1983.pdf 46.2 MB
Premiata Salumeria Italiana/PSI_3_2022IP.pdf 45.6 MB
Jeremy & Jessica Nolen - New German Cooking_Recipes for Classics Revisited - 2014.pdf 45.4 MB
Premiata Salumeria Italiana/PSI_2_2020IP.pdf 45.2 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
Premiata Salumeria Italiana/PSI_2_2023IP.pdf 44.6 MB
Monte Burch - The Ultimate Guide to Smoking Meat, Fish, and Game - 2015.epub 44.4 MB
Premiata Salumeria Italiana/PSI_5_2022IP.pdf 43.7 MB
Friedrich W. Ehlert - Das große Buch der Pasteten_Die Geheimnisse der Pâtés, Bouchées, Terrinen und Pies - 1986.pdf 43.6 MB
Lindy Wildsmith - Cured_Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw - 2010.pdf 43.5 MB
Denis Ruffel - The Professional Caterer Series_Individual Cold Dishes, Pâtés, Terrines, Galantines and Ballotines - 1990.pdf 43.3 MB
Premiata Salumeria Italiana/PSI_3_2024IP.pdf 42.8 MB
Premiata Salumeria Italiana/PSI_4_2022IP.pdf 42.4 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
Michele Kassubeck - Terrines, Pâtés et Aspics - 2002.pdf 41.0 MB
Ben Tellegen - Manual Técnico de Embutidos - 2003.pdf 40.3 MB
John Seymour - La Conservacion de Alimentos y Productos Artesanales - 1994.pdf 40.0 MB
Premiata Salumeria Italiana/PSI_5_2023IP.pdf 39.8 MB
Rytek Kutas - Great Sausage Recipes and Meat Curing - 1999.pdf 39.7 MB
Premiata Salumeria Italiana/PSI_6_2020IP.pdf 39.5 MB
Farmers' Bulletin No.2138 - Pork on the Farm_Slaughtering, Cutting, and Processing - 1959.pdf 38.9 MB
Premiata Salumeria Italiana/PSI_2_2022IP.pdf 38.8 MB
Premiata Salumeria Italiana/PSI_3_2023IP.pdf 38.3 MB
Phil Vickery, Simon Boddy - Game_A Modern Approach to Preparing, Cooking & Curing - 2014.pdf 38.2 MB
Frank Gerrard - The Complete Book of Meat - 1980.pdf 38.2 MB
Wylie Dufresne - wd~50_The Cookbook - 2017.epub 38.0 MB
Premiata Salumeria Italiana/PSI_4_2023IP.pdf 37.6 MB
Premiata Salumeria Italiana/PSI_2_2024IP.pdf 37.2 MB
Premiata Salumeria Italiana/PSI_1_2023IP.pdf 37.1 MB
Phil Vickery, Simon Boddy - 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
Premiata Salumeria Italiana/PSI_1_2024IP.pdf 35.4 MB
Nick Sandler, Johnny Acton - Preserved - 2005.pdf 34.7 MB
Jeremy Schmid - Smoked_How to Cure & Prepare Meat, Seafood, Vegetables, Fruit & More - 2014.pdf 34.6 MB
Premiata Salumeria Italiana/PSI_1_2022IP.pdf 34.6 MB
Sam Beall - The Foothills Cuisine of Blackberry Farm_Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors - 2012.epub 34.5 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
Premiata Salumeria Italiana/PSI_4_2024IP.pdf 34.0 MB
The Culinary Institute of America - Garde Manger_The Art and Craft of the Cold Kitchen - 2012.pdf 34.0 MB
Morton Salt - Meat Curing Made Easy - 1930.pdf 33.8 MB
Katie & Giancarlo Caldesi - The Gentle Art of Preserving - 2013.pdf 33.7 MB
Susannah Steel - Get Started_Preserving - 2012.pdf 33.5 MB
Phil Vickery, Simon Boddy -Game_ New Ways to Prepare, Cook & Cure - 2018.pdf 33.5 MB
Maria Cristina Bressan - Guia Rápido Preparo De Linguiças E Salames - 2006.pdf 33.2 MB
Gaetano Paltrinieri - Elaboración de productos cárnicos - 1986.pdf 32.8 MB
Herbert Feldkamp - Räuchern und Pökeln - 1998.pdf 32.8 MB
Gordon Wright - Karoo Food - 2018.epub 32.7 MB
José L. Souto - Venison_A Complete Guide to Hunting, Field Dressing and Butchering, and Cooking Deer - 2020.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
Valéry Drouet, Pierre-Louis Viel - Cochon et cochonnailles - 2016.epub 31.6 MB
Theresa Gilliam - Bacon 24-7_Recipes for Curing, Smoking, and Eating - 2013.epub 31.6 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
Premiata Salumeria Italiana/PSI_6_2023IP.pdf 30.3 MB
Jennifer Reichardt - The Whole Duck_Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks - 2022.epub 30.2 MB
Premiata Salumeria Italiana/PSI_6_2022IP.pdf 30.2 MB
Curtiss Scott Hemm - Garde Manger_The Cold Kitchen - 2010.pdf 29.9 MB
Jacques Brevery - Chef's Guide to Charcuterie - 2013.pdf 29.6 MB
Alison Walker - The Essential Cook’s Kitchen_Traditional culinary skills, from breadmaking and dairy to preserving and curing - 2018.epub 29.6 MB
Andy Lightbody - All Things Jerky_The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings - 2015.epub 29.4 MB
Premiata Salumeria Italiana/PSI_6_2024IP.pdf 29.3 MB
Giana Ferguson - Gubbeen_The Story of a Working Farm and Its Foods - 2014.pdf 29.0 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
Bradley Smoker - 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
Hank Shaw - Buck, Buck, Moose_Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things - 2016.pdf 27.3 MB
Premiata Salumeria Italiana/PSI_5_2024IP.pdf 27.2 MB
Bernhard Gahm - Fleisch pökeln und räuchern_Von Schinken bis Spareribs - 2015.epub 27.2 MB
Kavya Gavai, Peter Muriana - Microbial Validation of Biltong Processing.pdf 27.0 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
Jesper Lindberg - Sausage! How to Make and Serve Delicious Homemade Chorizo, Bratwurst, Sobrasada, and More - 2013.epub 26.6 MB
Jack Sleight - Home Book of Smoke-Cooking Meat, Fish & Game - 1982.pdf 26.5 MB
Eva und Ulrich Klever - Alles hausgemacht - in der Stadt und auf dem Lande - 1979.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
Peter Sherman - The Bacon Bible - 2019.epub 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
Bernhard Gahm - Κάνω τα δικά μου αλλαντικά - 2000.pdf 25.2 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 (4th Edition) - 2017.epub 25.0 MB
F. W. Wilder - The Modern Packing House - 1921.pdf 24.9 MB
Organisateurs du championnat du monde de Pâté croûte - La Confrérie du Pâté-Croûte - 2019.pdf 24.7 MB
Hank Shaw - Hunt, Gather, Cook_Finding the Forgotten Feast_A Cookbook - 2011.epub 24.6 MB
Raquel Pelzel - Preserving Wild Foods_A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling - 2012.epub 24.4 MB
Paul Bertolli - Cooking by Hand - 2003.pdf 24.2 MB
Chris Kobler - Making Great Sausage_30 Savory Links from Around the World - 1999.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
Paul Gayler - Sausages_Mouthwatering Recipes from Merguez to Mortadella - 2011.pdf 22.8 MB
Nick Sandler, Johnny Acton - Preserved - 2009.pdf 22.8 MB
Patrick André - 100 Recettes de Cocottes et Terrines - 2011.pdf 22.8 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
Rytek Kutas - Great Sausage Recipes and Meat Curing - 1984.pdf 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
James Strawbridge, Dick Strawbridge - Made at Home_Curing & Smoking - 2012.pdf 22.5 MB
Jocasta Innes - The Country Kitchen - 1979.pdf 22.5 MB
Mary Karlin - Mastering Fermentation_Recipes for Making and Cooking with Fermented Foods - 2013.epub 22.5 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
Chris Carter - Homemade Sausage_Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home - 2016.epub 21.9 MB
María de Lourdes Pérez Chabela - Manual de prácticas de laboratorio Tecnología de Carnes - 2013.pdf 21.9 MB
William Youatt - The Hog - 1855.pdf 21.7 MB
Tom Colicchio - Craft of Cooking_Notes and Recipes from a Restaurant Kitchen - 2003.epub 21.5 MB
Rustica - Mes Bonnes Charcuteries Maison (sample)- 2017.pdf 21.4 MB
Frederic H. Sonnenschmidt - The Professional Chef's Art of Garde Manger - 1993.pdf 21.2 MB
Adriano Del Fabro - L’arte della Norcineria - 2008.pdf 21.2 MB
Monte Burch - Home Canning and Preserving - 1977.pdf 21.1 MB
Ceproc - Guide Technique le Savoir-faire Artisan Charcutier - 2014.pdf 20.8 MB
Jane Grigson - The Art of Making Sausages, Pates and other Charcuterie - 1983.pdf 20.6 MB
Egon Binder - Räuchern_Fleisch, Wurst, Fisch - 2021.pdf 20.5 MB
Patrick André - Terrines salées et sucrées - 2009.pdf 20.4 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
Endel Karmas - Sausage Casing Technology - 1974.pdf 20.1 MB
Ron Popeil - The Great Sausage Maker Cookbook - 1997.pdf 20.0 MB
Jules Gouffé - The Book of Preserves - 1871.pdf 19.9 MB
Endel Karmas - Sausage Products Technology - 1977.pdf 19.7 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
Miranda Ballard - Charcuterie_How to enjoy, serve and cook with cured meats - 2018.pdf 19.3 MB
Julia Child - Mastering the Art of French Cooking, Volume 2 - 2011.epub 19.3 MB
Raymond Buren - Le Jambon - 1990.pdf 19.3 MB
Antony & Araminta Hippisley Coxe - Book of Sausages - 1998.pdf 19.2 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
The Culinary Institute of America, John Kowalski - The Art of Charcuterie - 2010.pdf 18.5 MB
Rustica - Je Fais Mes Charcuteries Maison - 2017.pdf 18.5 MB
John Kinsella, David T. Harvey - Professional Charcuterie_Sausage Making, Curing, Terrines, and Pâtés - 1996.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
Guido Santiago Tassi - Embutidos en Argentina - 2018.pdf 18.2 MB
Ginette Mathiot - Je sais faire les conserves - 2001.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 - Rezeptsammlung - 2020.pdf 18.0 MB
Peterson Rebechi - 25 Receitas Linguiças Artesanais - 2019.pdf 17.9 MB
Cortes Gilbert Randell - Producing and Merchandising Sausage in Small Plants - 1954.pdf 17.5 MB
Tina G. Mueller - The Professional Chef's Book of Charcuterie - 1987.pdf 17.3 MB
Unknown - Biltong Recipes.pdf 17.3 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
Charles & Ruthie Knote - Barbecuing and Sausage-Making Secrets - 1993.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
Peterson Rebechi - Maratona da Charcutaria. Manual do Charcuteiro - 2022.pdf 16.8 MB
Harold W. Webster - The Venison Sausage Cookbook_A Complete Guide, from Field to Table - 2002.pdf 16.5 MB
Erik Lautrup-Nielsen - Meyers pølsemageri - 2016.epub 16.3 MB
Peterson Rebechi - Guia Dos Embutidos - 2018.pdf 16.2 MB
ASL della provincia di Brescia - Manuale di Norcineria - 2006.pdf 16.1 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
De la terre à la table - Charcuterie - 2014.pdf 16.0 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
Jean Pierre Girard - Technology of Meat and Meat Products - 1992.pdf 15.1 MB
Farmers Weekly - Farmhouse Fare_Country Recipes - 1973.pdf 15.1 MB
Andrea Nguyen - Into the Vietnamese Kitchen_Treasured Foodways, Modern Flavors - 2006.epub 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 (1).pdf 14.9 MB
Bertie Mayone Selinger, Bernadine Sellers Rechner - The Homemade Sausage Cookbook - 1982.pdf 14.8 MB
Jeremy Schmid - Smoked_How to Cure & Prepare Meat, Seafood, Vegetables, Fruit & More - 2021.pdf 14.8 MB
Frank Gerrard - Sausage and Small Goods Production - 1976.pdf 14.6 MB
Consumer Guide - Homemade Foods & Drinks - 1977.pdf 14.5 MB
Mário Eduardo Fumes - Processamento Artesanal de Carne Suína - 2008.pdf 14.2 MB
Carl Oscar Levine - Butchering and Curing Meats In China - 1921.pdf 14.2 MB
C.A. Gilbert - The Art of Curing Meat_Preserving Traditions, Unlocking Flavors - 2023.epub 14.0 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, Susan Mahnke Peery - Domowy wyrób kiełbas - 2008.pdf 13.4 MB
Charles G. Reavis - Home Sausage Making (1st Edition) - 1981.pdf 13.3 MB
Antony & Araminta Hippisley Coxe - 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
Antony & Araminta Hippisley Coxe - The Great Book of Sausages - 1992.pdf 13.0 MB
Francois Paul-Armand Vecchio, Joyce Goldstein, John Piccetti - Salumi_Savory Recipes and Serving Ideas for Salame, Proscuitto, and More - 2008.pdf 12.9 MB
Hannelie van Tonder - Make Your Own Biltong and Droëwors_Including Sausages, and Cured and Smoked Meats - 1998.pdf 12.7 MB
Rufo Sainz Hernandez - Chacinería Práctica - 1974.pdf 12.7 MB
Antony & Araminta Hippisley Coxe - The Book of the Sausage - 1978.pdf 12.6 MB
Grace Firth - Stillroom Cookery_The Art of Preserving Foods Naturally, With Recipes, Menus, and Metric Measures - 1977.pdf 12.5 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
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
Pamela Sheldon Johns - Prosciutto, Pancetta, Salame - 2004.pdf 11.4 MB
Buenaventura Aragó - Cría lucrativa del cerdo - 1897.pdf 11.3 MB
Turan T. Turan - Food Smoking_A Practical Guide - 2013.pdf 11.3 MB
Al Meyer - The Working Garde Manger - 2013.pdf 11.1 MB
Ella Pierce - The Irresistible Holiday Ham Cookbook - 2024.epub 10.9 MB
Peterson Rebechi - Maratona da Charcutaria. Manual do Charcuteiro - 2023.pdf 10.9 MB
John Beilfuss - Lula’s Louisiana Cookhouse_The Recipes That Put Us on the Map - 2023.epub 10.8 MB
Peterson Rebechi - Manual do Charcuteiro - 2019.pdf 10.8 MB
Thomas B. Finney - Handy guide for pork butchers, butchers, bacon curers, sausage & brawn manufacturers -1915.pdf 10.8 MB
Henrietta Green - A Green Guide to Traditional Country Foods - 2011.pdf 10.8 MB
Marion Hills - Art Of Home Sausage Making_Homemade Bratwurst, Bologna, Pepperoni, Salami, and More - 2022.pdf 10.7 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
Peterson Rebechi - Maratona da Charcutaria. Manual do Charcuteiro - 2024.pdf 10.5 MB
Christopher Bruce - The Gourmet's Guide to Making Sausage Vol. I - 2013.epub 10.5 MB
Bernhard Gahm - Wędzenie oraz domowy wyrób wędlin - 2016.pdf 10.4 MB
Carsten Bothe - Wursten leicht gemacht_Technik, Rezepte, Genuss - 2018.epub 10.4 MB
Annette Grimsdale - Le livre des délices du garde-manger - 1994.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
Diana Henry - Salt Sugar Smoke_How to Preserve Fruit, Vegetables, Meat - 2012.epub 9.7 MB
Jo Hampson - Smoking Food at Home with Smoky Jo_Hot Smoking and Cold Smoking - 2016.pdf 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
Guilherme A. Mello - Linguiça Artesanal_Guia Completo V3 - 2021.pdf 9.5 MB
Morton Salt - Home Meat Curing Made Easy - 2013.epub 9.4 MB
Christine Ferber - Mes aigres-doux, terrines et pâtés - 1999.pdf 9.4 MB
Peterson Rebechi - Manual Do Charcuteiro. Semana dos Embutidos - 2022.pdf 9.3 MB
Claude Parmentelat - De terrines en pâtés un voyage gourmand - 1998.pdf 9.3 MB
Sue Weaver - Homegrown Pork_Humane, Healthful Techniques For Raising a Pig For Food - 2013.pdf 9.2 MB
Roland Leitholf - Würste und Pasteten. Profirezepte für jeden Haushalt - 1998.pdf 9.2 MB
Tadeusz Kłossowski - 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
Dorothy Ivens - Pâtés & Other Marvelous Meat Loaves - 1972.pdf 9.0 MB
A.W. Fulton - Home Pork Making - 1900.pdf 8.9 MB
A. D. Livingston - Sausage - 1998.pdf 8.9 MB
Associazione dei Musei del Cibo della provincia di Parma - 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
Rainer Hellmann - Mixtipp_Lieblings_Wurstrezepte Kochen mit dem Thermomix - 2017.epub 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
Céline Vence - Pâtés et Terrines - 1989.pdf 8.5 MB
Chris Dubbs - The Quick and Easy Art of Smoking Food_Updated for the 90's - 1991.pdf 8.5 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
Jeffrey P. Roberts - Salted and Cured - 2017.epub 8.4 MB
Martin Marchello, Urban Gaida - Going Wild - 1987.pdf 8.3 MB
Meredith Leigh - Pure Charcuterie_The Craft & Poetry of Curing Meats at Home - 2018.epub 8.3 MB
Rafael Salavera y Trias - El cerdo - 1896.pdf 8.2 MB
Don & Myrtle Holm - Don Holm's Book of Food Drying, Pickling and Smoke Curing - 1992.pdf 8.2 MB
Wilhelm Blatzheim - 100 Prozent Wurst. Wurst selber machen zu Hause - 2016.epub 8.2 MB
Nick Sandler, Johnny Acton - The Sausage Book_The Complete Guide to Making, Cooking & Eating Sausages - 2010.pdf 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 Pâté - 1980.pdf 7.9 MB
Marian G. Faux - Drying, curing and smoking food - 1977.pdf 7.9 MB
Alexandre Fejes Neto - Embutidos_Receitas & Dicas - 2009.pdf 7.9 MB
Tatianna Cirinno - Charcutaria Antiga - Expedição Europa_A Arte de Preservar a Carne - 2020.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
Ruben Enrique Parfait - Guia para la elaboracion de Embutidos_Resetas chasinado - 2020.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
Siegfried Zelnhefer - Die Bratwurst_Geschichten, Hintergründe und Rezepte - 2023.epub 7.2 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
Carsten Bothe - Die Hausschlachtung_Wurst, Schinken, Braten, Sülze - 2015.epub 7.0 MB
Egon Binder - Füstölés - 2011.pdf 7.0 MB
Gregg Rentfrow - How to Make a Country Ham - 2014.pdf 6.9 MB
Déborah López - Chorizo & cia.pdf 6.8 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
Rick Black - Deer Burger Cookbook_Recipes for Ground Venison Soups, Stews, Chilies, Casseroles, Jerkies, Sausages - 2005.epub 6.2 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
Miguel Molina - Recetario de Embutidos - 2013.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
Leiza Iara Elizabeth Vidal - Produccion de Chacinados y Salazon - 2021.pdf 5.9 MB
Peterson Rebechi - Baú do Charcuteiro.pdf 5.9 MB
Erika Casparek-Türkkan - Hausgemacht - 1998.pdf 5.8 MB
Gaetano Paltrinieri - Elaboración de productos cárnicos (2nd Edition) - 1991.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
Micael Béliveau - (III) Fumoir_Encore plus de recettes originales du Maître Fumeur - 2024.epub 5.6 MB
Jules Gouffé - Preserving Meat and Fish - Tinning, Canning, Salting and Smoking - 2014.pdf 5.6 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
John J. Mettler - Basic Butchering of Livestock Game - 2003.pdf 5.5 MB
Wilhelm Blatzheim - 100 Prozent Wurst. Die leckersten Rezepte zum Selbermachen und Genießen - 2011.epub 5.5 MB
Fiona Smith - Pâtés & Terrines - 2007.pdf 5.5 MB
Associazione dei Musei del Cibo della provincia di Parma - Salame Felino - Un salume da museo - 2008.pdf 5.4 MB
Giuseppe Zeppa - Appunti di tecnologia dei salumi - 2012.pdf 5.3 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
Ruben Enrique Parfait - Guia para la elaboracion de Embutidos_Resetas chasinado.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
Agustin P. Brizuela - Elaboración de Embutidos - 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
Maybelle Iribe - Pâtés from Kings and Commoners - 1977.pdf 4.7 MB
Alberta Hunter Education Instructors - Jerky Making Workbook - 2022.pdf 4.7 MB
Cesáreo Sanz Egaña - La Matanza Familiar - 1949.pdf 4.7 MB
G. Dekker - Handleiding voor Slagers en Vleeschwarenfabrikanten - 1934.pdf 4.6 MB
André Vitaliano - Semana da Charcutaria Artesanal Aula 1.pdf 4.6 MB
Electrolux - Charcuterie & Homemade Condiments Recipe Book - 2018.pdf 4.6 MB
Ashley Andrews - Il Jerky in Tavola - 2016.pdf 4.5 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
Wesley Ball - Great Jerky Recipes - 2017.pdf 4.3 MB
Sally Kensington - A Beginners Guide to Pickling & Preserving - 2020.pdf 4.3 MB
Antonia Bieber, Franz Sendner - Räucherbuch - 2015.pdf 4.2 MB
Atlantic Publishing Group - The Art of Preserving Poultry - 2012.epub 4.2 MB
Charles G. Reavis - Home Sausage Making (3rd Edition)- 2003.epub 4.1 MB
A. D. Livingston - Venison Cookbook - 2012.epub 4.0 MB
Morton Salt - Meat Curing Made Easy_Sausage Making and Many Uses for Morton's Salt - 2013.epub 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
Laura Purriños - Embutidos crudo-curados de Cerdo Celta - 2013.pdf 3.9 MB
Tom Mueller - DIY Meat Curing Chamber. Designs, Tips & Setup.pdf 3.9 MB
David Mabey - Sausages - 1984.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 - 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
Iowa State University - Guide to Designing a Small Red Meat Plant - 2009.pdf 3.7 MB
Larry Burrier - The Texas Link to Sausage Making - 2002.pdf 3.7 MB
Kendall - Manual de Carniceria y Charcuteria - 2014.pdf 3.6 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
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
Hannah Becker - German Meat Mastery - 2021.epub 2.9 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
Gustavo Andújar - Química y bioquímica de la carne y los productos cárnicos - 2009.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
María Elena Cabrera López - Elaboración de curados y salazones cárnicos - 2023.pdf 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
Arnaud Nicolas - Le Grand Livre De La Charcuterie (sample) - 2018.pdf 2.6 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
Richard Olney - Simple French Food - 2014.epub 2.6 MB
Carmen María de Oña Baquero - Elaboración de preparados cárnicos frescos - 2023.pdf 2.6 MB
SENA - Embutidos.pdf 2.5 MB
Milos Cihelka - Cooking Wild Game and Fish with Chef Milos - 2015.epub 2.5 MB
Jerver Teletor - Manual de Elaboración de Embutidos - 2019.pdf 2.5 MB
Jacint Arnau, J. M. Monfort - El jamón curado_Tecnología y análisis de consumo - 1998.pdf 2.5 MB
Andreas Schollmer - Dörren Rezeptbuch 65 einfache Rezepte zum Dörren von Fleisch, Kräutern, Pilzen, Obst und Gemüse - 2020.epub 2.5 MB
Antonio Buss - Chacinados. Recetas de Familia - 2011.pdf 2.5 MB
Brad Prowse - Jerky Making_For the Home, Trail, and Campfire - 1997.pdf 2.4 MB
Sral Regäj - Beef Jerky selbst gemacht_Tipps & Tricks - 2020.pdf 2.4 MB
Jagger Davis - Make Sausage Yourself_The big book on sausage production Sausage, smoking and curing with natural ingredients - 2020.epub 2.4 MB
Amanda Stock, Ron Kizer - The Great American Jerky Cookbook - 2013.pdf 2.3 MB
Gerhard Feiner - Salami_Practical Science and Processing Technology - 2016.pdf 2.3 MB
Meat & Livestock Australia - Guidelines for the Safe Manufacture of Smallgoods (2nd Edition) - 2015.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
Cooking Stars - Das Dörren Rezeptbuch_Mit 77 Rezepten rund um das Thema Dörren und Trocknen - 2020.epub 2.2 MB
Nicole Boger - Trockenfleisch, Beef Jerky & Biltong einfach selber machen - 2016.epub 2.2 MB
Gregg Rentfrow - Technology of Dry-Cured Ham Production_Science Enhancing Art - 2012.pdf 2.2 MB
Tom Mueller - DIY Dry Curing Charcuterie Fridge Guide V2.pdf 2.2 MB
Bruce Aidells - Bruce Aidells's Complete Sausage Book_Recipes from America's Premier Sausage Maker - 2000.epub 2.1 MB
Daneysa Lahis Kalschne - Advances in Meat Processing Technologies_Modern Approaches to Meet Consumer Demand - 2020.pdf 2.0 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
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U. S. Department of Agriculture - A Survey of Farm Meat-Curing Methods - 1951.pdf 1.5 MB
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