Was at a local bookstore today & found these in stock.
"Charcuterie" by Rhuhlman & Polcyn
"On Food and Cooking" by Harold McGee
Not the standard cookbooks, but more reference volumes. Huge amounts of information in both.
"Charcuterie" by Rhuhlman & Polcyn
"On Food and Cooking" by Harold McGee
Not the standard cookbooks, but more reference volumes. Huge amounts of information in both.
