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Ham
Bruce Weinstein
Takes the readers through the wide world of ham. This guide provides recipes, cultural history, anecdotes and information for ham in its permutations - from Easter lunch to Iberian jamon to classic Southern-style preparations. It covers ham in its four main categories: fresh, European dry-cured, American dry-cured and wet-cured.
224 pages, 25 colour photographs; 100 recipes
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | March 1, 2010 |
| ISBN13 | 9781584798323 |
| Publishers | Stewart, Tabori & Chang Inc |
| Pages | 224 |
| Dimensions | 201 × 244 × 31 mm · 1.03 kg |
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