Hardback (15 Apr 2021) | Spanish
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This book covers the composition, structure, color, flavor, texture and juiciness of meat by applying the theoretical foundations to various dry and moist cooking, and to those at low temperatures. Drawings and practical tables teach you how to recognize pieces, buy the right cuts, and cook them correctly.
| ISBN: | 9788417127732 |
| Publisher: | Anagrama |
| Imprint: | Anagrama |
| Pub date: | 15 Apr 2021 |
| DEWEY: | 641.66 |
| Language: | Spanish |
| Number of pages: | 240 |
| Weight: | 839g |
| Height: | 229mm |
| Width: | 183mm |
| Spine width: | 20mm |
$237.10off
Signed by the Author
Hardback
Published 04 Apr 2019
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