Books
2 results found| Title | Authors | Description | OpenBook ID | |
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Charcuterie | Frederic H. Sonnenschmidt | Presents instructions on how to prepare sausages, pa te s, and other cooked processed foods using the technique of charcuterie. | OL16964471W |
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Salsas, sambals, chutneys & chowchows | Chris Schlesinger | Start with the head-busting floral heat of the Scotch Bonnet pepper, add a juicy raw mango, some crisp jicama, a handful of aromatic cilantro, and a spritz of lime juice, and what do you get? Dice it… | OL2976595W |