|
Aerated Coffee Ice Cream
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Beef Frankfurter
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chorizo
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Coppa
|
Charcuterie |
|
Fast-Cured Pepperoni
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Foie Gras and Sweetbread Sausage
|
Charcuterie |
|
Frankfurter
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Frankfurter
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Hungarian Salami
|
Charcuterie |
|
Kielbasa (Polish Smoked Sausage)
|
Charcuterie |
|
Landjager
|
Charcuterie |
|
Lap Cheong
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Lychee and Lime Soda
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Meat Brine
|
The Professional Chef (8th Edition) |
|
Peperone
|
Charcuterie |
|
Pepperoni
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Salami
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Saucisson Sec
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Saucisson Sec
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Soppressata
|
Charcuterie |
|
Spanish Chorizo
|
Charcuterie |
|
Summer Sausage
|
Charcuterie |
|
Thuringer
|
Charcuterie |
|
Tuscan Salami
|
Charcuterie |