CHARCUTERIE V2
File List
- Pat Martin - Life of Fire_Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse - 2022.epub 384.4 MB
- Nathan Myhrvold - Modernist Cuisine_The Art and Science of Cooking. Volume 3 - 2011.pdf 375.0 MB
- FERRANDI Paris - Charcuterie_Pâtés, Terrines, Savory Pies - 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
- Marion Sonier, Yohan Lastre - Pâté en croûte - 2018.pdf 220.5 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 216.2 MB
- Beef_de - Beef - 2020.pdf 212.4 MB
- Elias Cairo, Meredith Erickson - Olympia Provisions Cured Meats and Tales from an American Charcuterie - 2015.epub 201.5 MB
- Jacques Pépin - Jacques Pépin New Complete Techniques - 2012.epub 187.3 MB
- Micael Béliveau - (II) Fumoir_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
- Xesc Reina - Porca Miseria_Los Oficios de la Carne - 2024.pdf 151.4 MB
- Sarah Labensky, Priscilla Martel - On Cooking_A Textbook of Culinary Fundamentals, 6th Edition - 2023.pdf 149.5 MB
- Gwen Rassemusse - Fumaisons et Salaisons - 2021.pdf 147.6 MB
- Anya Fernald - Home Cooked_Essential Recipes for a New Way to Cook - 2016.epub 145.7 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 - 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 129.4 MB
- Tim Hayward - Food DIY_How to Make Your Own Everything - 2013.epub 125.9 MB
- Marissa Guggiana - Primal Cuts_Cooking with America's Best Butchers - 2010.pdf 124.4 MB
- Bernhard Gahm - Würste, Sülzen, Pasteten - 1998 (2).pdf 124.3 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
- Meneer Wateetons - Over Charcuterie_Maak je eigen vleeswaren op slagersniveau - 2019.pdf 115.0 MB
- The Culinary Institute of America - The New Professional Chef - 1996.pdf 110.6 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
- The America’s Test Kitchen - The Do-It-Yourself Cookbook_Can It, Cure It, Churn It, Brew It - 2012.epub 104.3 MB
- Meneer Wateetons - Worstbijbel_Van malen tot knopen en van drogen tot roken - 2018.pdf 103.5 MB
- FERRANDI Paris - Terrines_pâtés en croûte, rillettes, charcuteries... - 2022.pdf 98.9 MB
- Hugh Fearnley-Whittingstall - The River Cottage Meat Book - 2007.pdf 98.6 MB
- Luke Powell - Quality Meats_The home guide to sausages, charcuterie, smoked meats & more_Smoking, Curing, Grilling, Roasting - 2024.epub 95.4 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
- Le Chasseur Français - Charcuteries_Pâtés, terrines, rilettes, tourtes - 2024.pdf 90.9 MB
- Rytek Kutas - Great Sausage Recipes and Meat Curing - 1987.pdf 90.6 MB
- Peter John Booth - Squeal - 2022.pdf 89.8 MB
- Andrew McConnell - Meatsmith_Home Cooking For Friends And Family - 2023.pdf 89.1 MB
- Juraj Lauko - Zakáľačkové špeciality - 1979.pdf 89.0 MB
- Robert B. Garlough, Angus Campbell - Modern Garde Manger_A Global Perspective - 2012.pdf 87.5 MB
- Le menu - Extrawürste - 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
- Emma MacDonald - The Artisan Market_Cure Your Own Bacon, Make the Perfect Chutney, and Other Delicious Secrets - 2013.epub 84.6 MB
- Gilles Vérot - Mes Secrets De Charcutier - 2012.pdf 83.0 MB
- Egon Binder - Udírny a uzení - 2005.pdf 80.7 MB
- The 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
- Linda Merinoff - The Savory Sausage - 1987.pdf 77.6 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
- Ross O'Meara - Wild Meat_The Complete Guide to Cooking Game - 2022.pdf 69.9 MB
- André Vitaliano - Charcutaria Artesanal - Dos Pés à Cabeça - 2019.pdf 68.4 MB
- Micael Béliveau - (I) Fumoir_Les recettes inédites du Maître Fumeur - 2021.epub 67.9 MB
- James C. Duff - The Manufacture of Sausages - 1899.pdf 62.9 MB
- Naomi Duguid - The Miracle of Salt Recipes and Techniques to Preserve, Ferment, and Transform Your Food - 2022.epub 62.0 MB
- Premiata Salumeria Italiana/PSI_5_2018IP.pdf 60.9 MB
- Carol Cutler - Pâté_The New Main Course for the '80s - 1983.pdf 60.6 MB
- Premiata Salumeria Italiana/PSI_5_2021IP.pdf 59.0 MB
- Morton Salt - Meat Curing Made Easy - 1935.pdf 58.6 MB
- Premiata Salumeria Italiana/PSI_5_2020IP.pdf 58.6 MB
- Premiata Salumeria Italiana/PSI_4_2021IP.pdf 58.3 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
- Premiata Salumeria Italiana/PSI_3_2021IP.pdf 56.5 MB
- Morton Salt - Meat Curing Made Easy - 1934.pdf 56.3 MB
- Pilar Carrizosa Mesa - Jamón, jamón_Secretos, rutas y recetas - 2016.pdf 55.4 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
- C.A. Gilbert - The Art of Sausage_A Comprehensive Guide to Sausage-Making - 2023.epub 54.2 MB
- Premiata Salumeria Italiana/PSI_2_2021IP.pdf 53.7 MB
- Chris Dubbs - Smoking Food_The Ultimate Beginner's Guide - 2019.epub 53.0 MB
- Premiata Salumeria Italiana/PSI_4_2020IP.pdf 52.6 MB
- Berenice Santos Guimarães - 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
- Len Poli - Len Poli's Sausage Recipes.pdf 51.1 MB
- Andrew Feinberg - Franny's_Simple Seasonal Italian - 2013.epub 51.0 MB
- Josef Dušátko - Domácí řeznická kuchařka - 2016.pdf 51.0 MB
- Tim Wilson - Ginger Pig Farmhouse Cook Book - 2013.epub 50.7 MB
- Premiata Salumeria Italiana/PSI_6_2021IP.pdf 50.4 MB
- Loudon M. Douglas - Manual of the Pork Trade_A Practical Guide for Bacon Curers, Pork Butchers, Sausage and Pie Makers - 1893.pdf 50.2 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
- Travis Lett - Gjelina_Cooking From Venice, California - 2015.epub 47.8 MB
- Josep Dolcet LLaveria - Els embotits de Catalunya - 2010.pdf 46.9 MB
- Otto Wolff - The Wurst!_The Very Best of German Food - 2016.pdf 46.7 MB
- Premiata Salumeria Italiana/PSI_3_2020IP.pdf 46.1 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
- Premiata Salumeria Italiana/PSI_1_2021IP.pdf 44.6 MB
- Manuel Fernández Espinosa - El Charcutero_Una Enciclopedia De Charcutería - 2016.pdf 44.4 MB
- Ball Test Kitchen - The All New Ball Book of Canning and Preserving - 2016.epub 44.3 MB
- Nichola Fletcher - Sausage - 2012.pdf 44.3 MB
- Robert Freson - The taste of France - 1983.pdf 44.1 MB
- Premiata Salumeria Italiana/PSI_3_2022IP.pdf 43.5 MB
- Jeremy & Jessica Nolen - New German Cooking_Recipes for Classics Revisited - 2014.pdf 43.3 MB
- Premiata Salumeria Italiana/PSI_2_2020IP.pdf 43.1 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
- Premiata Salumeria Italiana/PSI_2_2023IP.pdf 42.5 MB
- Monte Burch - The Ultimate Guide to Smoking Meat, Fish, and Game - 2015.epub 42.3 MB
- Premiata Salumeria Italiana/PSI_5_2022IP.pdf 41.7 MB
- Friedrich W. Ehlert - Das große Buch der Pasteten_Die Geheimnisse der Pâtés, Bouchées, Terrinen und Pies - 1986.pdf 41.6 MB
- Lindy Wildsmith - Cured_Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw - 2010.pdf 41.5 MB
- Denis Ruffel - The Professional Caterer Series_Individual Cold Dishes, Pâtés, Terrines, Galantines and Ballotines - 1990.pdf 41.3 MB
- Premiata Salumeria Italiana/PSI_3_2024IP.pdf 40.8 MB
- Premiata Salumeria Italiana/PSI_4_2022IP.pdf 40.5 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
- Michele Kassubeck - Terrines, Pâtés et Aspics - 2002.pdf 39.1 MB
- Ben Tellegen - Manual Técnico de Embutidos - 2003.pdf 38.5 MB
- John Seymour - La Conservacion de Alimentos y Productos Artesanales - 1994.pdf 38.2 MB
- Premiata Salumeria Italiana/PSI_5_2023IP.pdf 37.9 MB
- Rytek Kutas - Great Sausage Recipes and Meat Curing - 1999.pdf 37.8 MB
- Premiata Salumeria Italiana/PSI_6_2020IP.pdf 37.7 MB
- Farmers' Bulletin No.2138 - Pork on the Farm_Slaughtering, Cutting, and Processing - 1959.pdf 37.1 MB
- Premiata Salumeria Italiana/PSI_2_2022IP.pdf 37.0 MB
- Premiata Salumeria Italiana/PSI_3_2023IP.pdf 36.6 MB
- Phil Vickery, Simon Boddy - Game_A Modern Approach to Preparing, Cooking & Curing - 2014.pdf 36.5 MB
- Frank Gerrard - The Complete Book of Meat - 1980.pdf 36.4 MB
- Wylie Dufresne - wd~50_The Cookbook - 2017.epub 36.2 MB
- Premiata Salumeria Italiana/PSI_4_2023IP.pdf 35.8 MB
- Premiata Salumeria Italiana/PSI_2_2024IP.pdf 35.5 MB
- Premiata Salumeria Italiana/PSI_1_2023IP.pdf 35.4 MB
- Phil Vickery, Simon Boddy - 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
- Premiata Salumeria Italiana/PSI_1_2024IP.pdf 33.8 MB
- Nick Sandler, Johnny Acton - Preserved - 2005.pdf 33.1 MB
- Jeremy Schmid - Smoked_How to Cure & Prepare Meat, Seafood, Vegetables, Fruit & More - 2014.pdf 33.0 MB
- Premiata Salumeria Italiana/PSI_1_2022IP.pdf 33.0 MB
- Sam Beall - The Foothills Cuisine of Blackberry Farm_Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors - 2012.epub 32.9 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
- Premiata Salumeria Italiana/PSI_4_2024IP.pdf 32.4 MB
- The Culinary Institute of America - Garde Manger_The Art and Craft of the Cold Kitchen - 2012.pdf 32.4 MB
- Morton Salt - Meat Curing Made Easy - 1930.pdf 32.3 MB
- Katie & Giancarlo Caldesi - The Gentle Art of Preserving - 2013.pdf 32.1 MB
- Susannah Steel - Get Started_Preserving - 2012.pdf 31.9 MB
- Phil Vickery, Simon Boddy -Game_ New Ways to Prepare, Cook & Cure - 2018.pdf 31.9 MB
- Maria Cristina Bressan - Guia Rápido Preparo De Linguiças E Salames - 2006.pdf 31.7 MB
- Gaetano Paltrinieri - Elaboración de productos cárnicos - 1986.pdf 31.3 MB
- Herbert Feldkamp - Räuchern und Pökeln - 1998.pdf 31.3 MB
- Gordon Wright - Karoo Food - 2018.epub 31.2 MB
- José L. Souto - Venison_A Complete Guide to Hunting, Field Dressing and Butchering, and Cooking Deer - 2020.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
- Valéry Drouet, Pierre-Louis Viel - Cochon et cochonnailles - 2016.epub 30.2 MB
- Theresa Gilliam - Bacon 24-7_Recipes for Curing, Smoking, and Eating - 2013.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
- Premiata Salumeria Italiana/PSI_6_2023IP.pdf 28.9 MB
- Jennifer Reichardt - The Whole Duck_Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks - 2022.epub 28.8 MB
- Premiata Salumeria Italiana/PSI_6_2022IP.pdf 28.8 MB
- Curtiss Scott Hemm - Garde Manger_The Cold Kitchen - 2010.pdf 28.5 MB
- Jacques Brevery - Chef's Guide to Charcuterie - 2013.pdf 28.2 MB
- Alison Walker - The Essential Cook’s Kitchen_Traditional culinary skills, from breadmaking and dairy to preserving and curing - 2018.epub 28.2 MB
- Andy Lightbody - All Things Jerky_The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings - 2015.epub 28.0 MB
- Premiata Salumeria Italiana/PSI_6_2024IP.pdf 27.9 MB
- Giana Ferguson - Gubbeen_The Story of a Working Farm and Its Foods - 2014.pdf 27.6 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
- Bradley Smoker - 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
- Hank Shaw - Buck, Buck, Moose_Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things - 2016.pdf 26.1 MB
- Premiata Salumeria Italiana/PSI_5_2024IP.pdf 26.0 MB
- Bernhard Gahm - Fleisch pökeln und räuchern_Von Schinken bis Spareribs - 2015.epub 25.9 MB
- Kavya Gavai, Peter Muriana - Microbial Validation of Biltong Processing.pdf 25.8 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
- Jesper Lindberg - Sausage! How to Make and Serve Delicious Homemade Chorizo, Bratwurst, Sobrasada, and More - 2013.epub 25.4 MB
- Jack Sleight - Home Book of Smoke-Cooking Meat, Fish & Game - 1982.pdf 25.3 MB
- Eva und Ulrich Klever - Alles hausgemacht - in der Stadt und auf dem Lande - 1979.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
- Peter Sherman - The Bacon Bible - 2019.epub 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
- Bernhard Gahm - Κάνω τα δικά μου αλλαντικά - 2000.pdf 24.1 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 (4th Edition) - 2017.epub 23.8 MB
- F. W. Wilder - The Modern Packing House - 1921.pdf 23.8 MB
- Organisateurs du championnat du monde de Pâté croûte - La Confrérie du Pâté-Croûte - 2019.pdf 23.5 MB
- Hank Shaw - Hunt, Gather, Cook_Finding the Forgotten Feast_A Cookbook - 2011.epub 23.5 MB
- Raquel Pelzel - Preserving Wild Foods_A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling - 2012.epub 23.3 MB
- Paul Bertolli - Cooking by Hand - 2003.pdf 23.1 MB
- Chris Kobler - Making Great Sausage_30 Savory Links from Around the World - 1999.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
- Paul Gayler - Sausages_Mouthwatering Recipes from Merguez to Mortadella - 2011.pdf 21.8 MB
- Nick Sandler, Johnny Acton - Preserved - 2009.pdf 21.8 MB
- Patrick André - 100 Recettes de Cocottes et Terrines - 2011.pdf 21.7 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
- Rytek Kutas - Great Sausage Recipes and Meat Curing - 1984.pdf 21.6 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
- James Strawbridge, Dick Strawbridge - Made at Home_Curing & Smoking - 2012.pdf 21.5 MB
- Jocasta Innes - The Country Kitchen - 1979.pdf 21.5 MB
- Mary Karlin - Mastering Fermentation_Recipes for Making and Cooking with Fermented Foods - 2013.epub 21.4 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
- Chris Carter - Homemade Sausage_Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home - 2016.epub 20.9 MB
- María de Lourdes Pérez Chabela - Manual de prácticas de laboratorio Tecnología de Carnes - 2013.pdf 20.9 MB
- William Youatt - The Hog - 1855.pdf 20.7 MB
- Tom Colicchio - Craft of Cooking_Notes and Recipes from a Restaurant Kitchen - 2003.epub 20.5 MB
- Rustica - Mes Bonnes Charcuteries Maison (sample)- 2017.pdf 20.4 MB
- Frederic H. Sonnenschmidt - The Professional Chef's Art of Garde Manger - 1993.pdf 20.2 MB
- Adriano Del Fabro - L’arte della Norcineria - 2008.pdf 20.2 MB
- Monte Burch - Home Canning and Preserving - 1977.pdf 20.1 MB
- Ceproc - Guide Technique le Savoir-faire Artisan Charcutier - 2014.pdf 19.8 MB
- Jane Grigson - The Art of Making Sausages, Pates and other Charcuterie - 1983.pdf 19.7 MB
- Egon Binder - Räuchern_Fleisch, Wurst, Fisch - 2021.pdf 19.6 MB
- Patrick André - Terrines salées et sucrées - 2009.pdf 19.5 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
- Endel Karmas - Sausage Casing Technology - 1974.pdf 19.2 MB
- Ron Popeil - The Great Sausage Maker Cookbook - 1997.pdf 19.1 MB
- Jules Gouffé - The Book of Preserves - 1871.pdf 18.9 MB
- Endel Karmas - Sausage Products Technology - 1977.pdf 18.7 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
- Miranda Ballard - Charcuterie_How to enjoy, serve and cook with cured meats - 2018.pdf 18.4 MB
- Julia Child - Mastering the Art of French Cooking, Volume 2 - 2011.epub 18.4 MB
- Raymond Buren - Le Jambon - 1990.pdf 18.4 MB
- Antony & Araminta Hippisley Coxe - Book of Sausages - 1998.pdf 18.3 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
- The Culinary Institute of America, John Kowalski - The Art of Charcuterie - 2010.pdf 17.6 MB
- Rustica - Je Fais Mes Charcuteries Maison - 2017.pdf 17.6 MB
- John Kinsella, David T. Harvey - Professional Charcuterie_Sausage Making, Curing, Terrines, and Pâtés - 1996.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
- Guido Santiago Tassi - Embutidos en Argentina - 2018.pdf 17.4 MB
- Ginette Mathiot - Je sais faire les conserves - 2001.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 - Rezeptsammlung - 2020.pdf 17.1 MB
- Peterson Rebechi - 25 Receitas Linguiças Artesanais - 2019.pdf 17.1 MB
- Cortes Gilbert Randell - Producing and Merchandising Sausage in Small Plants - 1954.pdf 16.7 MB
- Tina G. Mueller - The Professional Chef's Book of Charcuterie - 1987.pdf 16.5 MB
- Unknown - Biltong Recipes.pdf 16.5 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
- Charles & Ruthie Knote - Barbecuing and Sausage-Making Secrets - 1993.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
- Peterson Rebechi - Maratona da Charcutaria. Manual do Charcuteiro - 2022.pdf 16.0 MB
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- Peterson Rebechi - Guia Dos Embutidos - 2018.pdf 15.5 MB
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- 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
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- De la terre à la table - Charcuterie - 2014.pdf 15.3 MB
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- 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
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- Farmers Weekly - Farmhouse Fare_Country Recipes - 1973.pdf 14.4 MB
- Andrea Nguyen - Into the Vietnamese Kitchen_Treasured Foodways, Modern Flavors - 2006.epub 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
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- Maria Sartor - Selbst Räuchern_Fleisch, Fisch und Geflügel - 2010.epub 10.9 MB
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- Turan T. Turan - Food Smoking_A Practical Guide - 2013.pdf 10.7 MB
- Al Meyer - The Working Garde Manger - 2013.pdf 10.6 MB
- Ella Pierce - The Irresistible Holiday Ham Cookbook - 2024.epub 10.4 MB
- Peterson Rebechi - Maratona da Charcutaria. Manual do Charcuteiro - 2023.pdf 10.4 MB
- John Beilfuss - Lula’s Louisiana Cookhouse_The Recipes That Put Us on the Map - 2023.epub 10.3 MB
- Peterson Rebechi - Manual do Charcuteiro - 2019.pdf 10.3 MB
- Thomas B. Finney - Handy guide for pork butchers, butchers, bacon curers, sausage & brawn manufacturers -1915.pdf 10.3 MB
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- Marion Hills - Art Of Home Sausage Making_Homemade Bratwurst, Bologna, Pepperoni, Salami, and More - 2022.pdf 10.2 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
- Peterson Rebechi - Maratona da Charcutaria. Manual do Charcuteiro - 2024.pdf 10.0 MB
- Christopher Bruce - The Gourmet's Guide to Making Sausage Vol. I - 2013.epub 10.0 MB
- Bernhard Gahm - Wędzenie oraz domowy wyrób wędlin - 2016.pdf 9.9 MB
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- 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
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- Karsten Aschenbrandt - Das perfekte Würstchen_Selbst Wursten - Grillen - Rezepte mit Wurst - 2014.epub 9.3 MB
- Diana Henry - Salt Sugar Smoke_How to Preserve Fruit, Vegetables, Meat - 2012.epub 9.3 MB
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- Richard Gehman - The Sausage Book - 1969.pdf 9.1 MB
- Peterson Rebechi - 7 Receitas Bacons e Defumados - 2019.pdf 9.1 MB
- Guilherme A. Mello - Linguiça Artesanal_Guia Completo V3 - 2021.pdf 9.1 MB
- Morton Salt - Home Meat Curing Made Easy - 2013.epub 9.0 MB
- Christine Ferber - Mes aigres-doux, terrines et pâtés - 1999.pdf 8.9 MB
- Peterson Rebechi - Manual Do Charcuteiro. Semana dos Embutidos - 2022.pdf 8.9 MB
- Claude Parmentelat - De terrines en pâtés un voyage gourmand - 1998.pdf 8.9 MB
- Sue Weaver - Homegrown Pork_Humane, Healthful Techniques For Raising a Pig For Food - 2013.pdf 8.8 MB
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- 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
- Dorothy Ivens - Pâtés & Other Marvelous Meat Loaves - 1972.pdf 8.6 MB
- A.W. Fulton - Home Pork Making - 1900.pdf 8.5 MB
- A. D. Livingston - Sausage - 1998.pdf 8.5 MB
- Associazione dei Musei del Cibo della provincia di Parma - 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
- Rainer Hellmann - Mixtipp_Lieblings_Wurstrezepte Kochen mit dem Thermomix - 2017.epub 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
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- Chris Dubbs - The Quick and Easy Art of Smoking Food_Updated for the 90's - 1991.pdf 8.1 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
- Jeffrey P. Roberts - Salted and Cured - 2017.epub 8.0 MB
- Martin Marchello, Urban Gaida - Going Wild - 1987.pdf 7.9 MB
- Meredith Leigh - Pure Charcuterie_The Craft & Poetry of Curing Meats at Home - 2018.epub 7.9 MB
- Rafael Salavera y Trias - El cerdo - 1896.pdf 7.9 MB
- Don & Myrtle Holm - Don Holm's Book of Food Drying, Pickling and Smoke Curing - 1992.pdf 7.8 MB
- Wilhelm Blatzheim - 100 Prozent Wurst. Wurst selber machen zu Hause - 2016.epub 7.8 MB
- Nick Sandler, Johnny Acton - The Sausage Book_The Complete Guide to Making, Cooking & Eating Sausages - 2010.pdf 7.8 MB
- Pégasus - Fabricação de Linguiças, Salames e Salsichas Vol. 2 - 2016.pdf 7.7 MB
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- Marian G. Faux - Drying, curing and smoking food - 1977.pdf 7.6 MB
- Alexandre Fejes Neto - Embutidos_Receitas & Dicas - 2009.pdf 7.5 MB
- Tatianna Cirinno - Charcutaria Antiga - Expedição Europa_A Arte de Preservar a Carne - 2020.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
- Ruben Enrique Parfait - Guia para la elaboracion de Embutidos_Resetas chasinado - 2020.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
- Siegfried Zelnhefer - Die Bratwurst_Geschichten, Hintergründe und Rezepte - 2023.epub 6.9 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
- Carsten Bothe - Die Hausschlachtung_Wurst, Schinken, Braten, Sülze - 2015.epub 6.7 MB
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- Gregg Rentfrow - How to Make a Country Ham - 2014.pdf 6.6 MB
- Déborah López - Chorizo & cia.pdf 6.5 MB
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- 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
- Rick Black - Deer Burger Cookbook_Recipes for Ground Venison Soups, Stews, Chilies, Casseroles, Jerkies, Sausages - 2005.epub 5.9 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
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- Michael Ruhlman, Brian Polcyn - Charcuterie_The Craft of Salting, Smoking, and Curing (Revised and Updated) - 2013.epub 5.7 MB
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- A. D. Livingston - Jerky_Make Your Own Delicious Jerky And Jerky Dishes Using Beef, Venison, Fish, Or Fowl - 2011.pdf 5.4 MB
- Micael Béliveau - (III) Fumoir_Encore plus de recettes originales du Maître Fumeur - 2024.epub 5.4 MB
- Jules Gouffé - Preserving Meat and Fish - Tinning, Canning, Salting and Smoking - 2014.pdf 5.3 MB
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- Fidel Toldrá - Handbook of Fermented Meat and Poultry - 2007.pdf 5.3 MB
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- Fiona Smith - Pâtés & Terrines - 2007.pdf 5.2 MB
- Associazione dei Musei del Cibo della provincia di Parma - Salame Felino - Un salume da museo - 2008.pdf 5.1 MB
- Giuseppe Zeppa - Appunti di tecnologia dei salumi - 2012.pdf 5.0 MB
- Noah Bernamoff, Rae Bernamoff - The Mile End Cookbook_Redefining Jewish Comfort Food from Hash to Hamantaschen - 2012.epub 5.0 MB
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- Peter Dugmore - Really Simple Cold Smoking, BBQ and Salt Curing At Home - 2013.epub 4.9 MB
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- Roger W. Mandigo - Bacon Processing Today - 2009.pdf 4.9 MB
- Michael Ruhlman, Brian Polcyn - Charcuterie_The Craft of Salting, Smoking, and Curing - 2005.epub 4.9 MB
- Ruben Enrique Parfait - Guia para la elaboracion de Embutidos_Resetas chasinado.pdf 4.8 MB
- Thane Prince - Preserves, Pickles and Cures_Recipes for the Modern Kitchen Larder - 2011.epub 4.8 MB
- Stanley Marianski, Adam Marianski - Home Production of Quality Meats and Sausages - 2010.epub 4.7 MB
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- Alberta Hunter Education Instructors - Jerky Making Workbook - 2022.pdf 4.5 MB
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- Sally Kensington - A Beginners Guide to Pickling & Preserving - 2020.pdf 4.1 MB
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- Morton Salt - Meat Curing Made Easy_Sausage Making and Many Uses for Morton's Salt - 2013.epub 3.8 MB
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- Tom Mueller - DIY Meat Curing Chamber. Designs, Tips & Setup.pdf 3.7 MB
- David Mabey - Sausages - 1984.pdf 3.7 MB
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- Atlantic Publishing Group - The Art of Preserving Beef - 2012.epub 3.7 MB
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- Gerhard Feiner - Meat Products Handbook_Practical Science and Technology - 2006.pdf 3.6 MB
- Iowa State University - Guide to Designing a Small Red Meat Plant - 2009.pdf 3.5 MB
- Larry Burrier - The Texas Link to Sausage Making - 2002.pdf 3.5 MB
- Kendall - Manual de Carniceria y Charcuteria - 2014.pdf 3.5 MB
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- Paul P. Graham - Dry Curing Virginia-Style Ham - 2011.pdf 3.4 MB
- Rosa Medina - Productos Cárneos.pdf 3.4 MB
- Abu Dhabi Food Control Authority - Preservation and Storage of Wild Game Meats and Birds - 2014.pdf 3.4 MB
- Alberta Hunter Education Instructors - Sausage Making Workbook - 2022.pdf 3.3 MB
- Alejandro Tovar Rojas - Guía de procesos para la elaboración de productos cárnicos - 2003.pdf 3.3 MB
- Anthony Boundy - Going Global with Sausages_Tasty Sausage Recipes from Around the World - 2017.epub 3.2 MB
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- A.W. Fulton - Home Pork Making - 1911.pdf 3.0 MB
- Héctor Lorenzo Villa Cajavilca - Embutidos Crudos.pdf 3.0 MB
- Debra Jacobs -Creating Sausages. A Collection of 175 Delicious Sausage Recipes - 2012.pdf 2.9 MB
- Richard Bosman - Quality Cured Meats. Charcuterie Course Notes.pdf 2.9 MB
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- Hannah Becker - German Meat Mastery - 2021.epub 2.8 MB
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- Warren R. Anderson - Mastering the Craft of Making Sausage - 2010.epub 2.8 MB
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- Heston Brown - Italian Sausage Recipes Revealed_Get the Best of Italian Sausages - 2019.epub 2.7 MB
- María Elena Cabrera López - Elaboración de curados y salazones cárnicos - 2023.pdf 2.7 MB
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- Gastronomía Vasca - Recetario Final Charcutería.pdf 2.5 MB
- Jane Grigson - Charcuterie and French Pork Cookery - 2001.epub 2.5 MB
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- Antonio Buss - Chacinados. Recetas de Familia - 2011.pdf 2.3 MB
- Brad Prowse - Jerky Making_For the Home, Trail, and Campfire - 1997.pdf 2.3 MB
- Sral Regäj - Beef Jerky selbst gemacht_Tipps & Tricks - 2020.pdf 2.3 MB
- Jagger Davis - Make Sausage Yourself_The big book on sausage production Sausage, smoking and curing with natural ingredients - 2020.epub 2.3 MB
- Amanda Stock, Ron Kizer - The Great American Jerky Cookbook - 2013.pdf 2.2 MB
- Gerhard Feiner - Salami_Practical Science and Processing Technology - 2016.pdf 2.2 MB
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- Cooking Stars - Das Dörren Rezeptbuch_Mit 77 Rezepten rund um das Thema Dörren und Trocknen - 2020.epub 2.1 MB
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- Corporate Edition - How to Make, Cure, and Smoke Homemade Bacon - 2009.pdf 1.3 MB
- Unknown - How to Make Cure and Smoke Homemade Bacon - 2009.pdf 1.3 MB
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- Sonoma Mountain Sausage - Receitas da Sonoma Mountain Sausages (Linguíças Africanas).pdf 1.2 MB
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- Virgilio Quispe Yallerco - Procesos de Elaboración de Embutidos.pdf 1.1 MB
- Unknown - Sausage Recipes 3.pdf 1.1 MB
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- Effiong Essien - Sausage Manufacture_Principles and Practice - 2003.pdf 451.1 KB
- Maggie Chow - Easy Pâté Cookbook_50 Delicious Pâté Recipes - 2015.epub 437.4 KB
- Colorado State College - Curing Meat - 1944.pdf 435.3 KB
- Darío Bernardo Bozzano - Los Embutidos Criollos Caseros (Salame,Bondiola,etc).pdf 413.3 KB
- Francisco Izarduy - Modelos y Técnicas Para Hornos de Ahumado.pdf 405.6 KB
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- Unknown - 100 Jerky Recipes - 2003.pdf 391.3 KB
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- Stuffers Supply Company - Sausage Recipes.pdf 388.0 KB
- Robert Stetson - Make Jerky and Sausage at Home - 2016.epub 383.4 KB
- Jacques Bernadou - Charcuterie de Campagne - 2013.pdf 373.7 KB
- Instituto Culinario de México - Recetario de Charcutería - 2005.pdf 371.1 KB
- Tállita Teles Machado -Charcutaria Artesanal.pdf 368.1 KB
- Autor - Elaboración Productos Cárnicos.pdf 361.5 KB
- Deer & Deer Hunting Staff - 301 Venison Recipes_The Ultimate Deer Hunter's Cookbook - 2012.epub 356.7 KB
- Sandra Gonzalez Blanco - Proceso de elaboración del jamón ibérico.pdf 356.1 KB
- Eva Moore - Quality Beef Jerky Recipes_A Complete Beef Jerky Cookbook For You - 2015.pdf 333.8 KB
- Lorenzo Villegas - Morcilla_Una historia rellena de sangre y amor - 2022.epub 331.1 KB
- Autor - Receitas de Embutidos.pdf 327.7 KB
- Auguste Escoffier - Recettes de Cuisine Traditionnelle de Viande de Porc - 2013.epub 315.5 KB
- Instituto Superior Experimental de Tecnología Alimentaria - Elaboración de Embutidos - 2008.pdf 311.4 KB
- Newton de Alencar - Transformação de Produtos de Origem Animal em Embutidos e Defumados - 2008.pdf 310.8 KB
- Urs Eggenschwiler, Konrad Schweizer - Handbuch fuer die Wursterei.pdf 306.8 KB
- Unknown - 125 Jerky Recipes.pdf 290.8 KB
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- Terry D. Clark - How To Make Beef Jerky Homemade From Scratch - 2015.pdf 269.7 KB
- Tom Mueller - Regular Kitchen Fridge Whole Muscle Curing.pdf 267.1 KB
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- UMAi Charcuterie - Charcuterie Tips & Recipes.pdf 239.3 KB
- A. Douglas - 100 Beef Jerky Recipes (sample).pdf 237.6 KB
- Mike Moore - Beef Jerky Recipes - 2007.pdf 237.1 KB
- AgriLife Communications - Curing and Smoking Poultry - 1999.pdf 233.6 KB
- Martin Marchello - The Art and Practice of Sausage Making - 2017.pdf 218.1 KB
- Meneer Wateetons - Converting US cure #1 and cure #2 recipes to European ingredients - 2020.pdf 202.6 KB
- Charlotte Kobetis - 100 Delicious Jerky Recipes - 2016.epub 193.2 KB
- Kristen Barton - Delicious Homemade Jerky Recipes - 2014.epub 190.7 KB
- Luis - Sausage Recipes - 2011.pdf 188.5 KB
- Martin Marchello - Preservation of Game Meats and Fish - 2017.pdf 187.7 KB
- Joseph G. Sebranek - Basic Curing Ingredients - 2009.pdf 187.2 KB
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- Juan Pedro Hurtado Luque - Charcutería y Matanza - 2005.pdf 170.9 KB
- Rolando - Fuet.pdf 168.1 KB
- Γιώργος Καραγιάννης - Λουκάνικα & Αλλαντικά (sample) - 2014.pdf 166.8 KB
- Jan R. Busboom - Curing and Smoking Poultry Meat - 2003.pdf 162.7 KB
- Unknown - Domácí výroba klobás, párků a salámu.pdf 159.3 KB
- Marc Schommertz - Volksrezepte - Grillen & BBQ - Rezepte für den Schinkenkocher - 2019.epub 158.0 KB
- Tom Mueller - Spicy Bomb's with Spices.pdf 150.0 KB
- Unknown - Curing Meats Info.pdf 145.1 KB
- Ashley Andrews - Recettes de Jerky de Bœuf - 2016.epub 135.7 KB
- Julie Sullivan - Easy Honey Glazed Beef Jerky Recipes_A Complete Cookbook For Beef Jerky Lover - 2015.epub 133.4 KB
- Marc Schommertz - Volksrezepte - Shorties 2_Bratwurst Rezepte - 2014.epub 118.6 KB
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- Wayne Palmer - The Ultimate American Jerky Book Guide - 2021.epub 104.8 KB
- Richard Thead - The Meat Smoking and Curing FAQ - 1999.pdf 101.5 KB
- Debra Jakobs - Jerky Recipes - 2007.pdf 100.2 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
- Hexenküche - Rezepte für Wurst, Wurstrezepte, selber Wursten, Wurst herstellen.pdf 88.7 KB
- Adam K. Randle - Jerky Recipes_The Ultimate Collection - 2011.epub 80.8 KB
- Francisco Izarduy - Recetas De Chacinados Y Ahumados.pdf 79.8 KB
- Unknown - Sausage Recipes 1.pdf 74.1 KB
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- Unknown - Ricette per la Preparazione di Salumi.pdf 67.3 KB
- Autor - Receitas de Embutidos e Defumados.pdf 47.7 KB
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- Martin Marchello - Jerky Making - Then and Now - 1999.pdf 33.1 KB
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