| ISBN: | 9780393068597 |
| Publisher: | W. W. Norton & Company |
| Published: | 9 October, 2012 |
| Format: | Hardcover |
| Language: | English |
| Links | Australian Libraries (Trove) |
| Editions: |
4 other editions
of this product
|
Delves into the world of drying and curing meat, offering recipes and simplified techniques for making traditional Italian pork salumi--from pancetta, prosciutto, and salami to guanicale, coppa, and spalla.
Booko is reader-supported. When you buy through links on our site, we may earn an affiliate commission. Learn more
Shop Preferences
Customize which shops to display. You can include the following shops by logging in to change your settings.
Booko is reader-supported. When you buy through links on our site, we may earn an affiliate commission. Learn more
Historical Prices
Loading...
This graph is for informational purposes only. Occasionally pricing data is captured incorrectly, through bugs in Booko or the stores supplying data, which may distort the graph, providing undue hope that even lower prices sometimes appear.
