Home Charcuterie - Thomas, Paul
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This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs.

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Produktbeschreibung
This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs.
Autorenporträt
Paul Thomas is a Professor of Fine Art at UNSW Art and Design. He is the Director of the Studio for Transdisciplinary Art Research (STAR) and is the instigator the Transdisciplinary Imaging Conference series 2010-2018.