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.
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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.
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Add this copy of Ciencia de la Carne, La to cart. $61.99, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2021 by Anagrama.
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New. Text in Spanish. Sewn binding. Cloth over boards. 240 p. Contains: Illustrations. Language: spanish-In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of La Ciencia De La Carne: La Quimica Del Filete Y El to cart. $62.00, new condition, Sold by DIBbooks rated 3.0 out of 5 stars, ships from Buenos Aires, CABA, ARGENTINA, published 2021 by Anagrama.
Add this copy of La Ciencia De La Carne: La Química Del Filete Y El to cart. $99.90, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2021 by Gribaudo.
