A new perspective to meat science: A key to the ancient Craft and Skill of the European Masters to create high quality pork meat products. A video completes the book: The Art and Philosophy of producing Quality pork products, also available on Amazon.
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François Vecchio started in 1958 his apprenticeship as a “boucher-charcutier” in French speaking Geneva. For three years he worked with masters in German speaking Switzerland, later in Paris and Italy. He developed the Geneva family meat and farming business into one of the largest Swiss meat concern, with the acquisition of Rapelli in Ticino, the largest “salumi” producer in the country. In 1980, moving to California, he launched in Fresno the first European class “salumi” plant in the West Coast as Rapelli of California, later transformed Columbus Salame Co. of South San Francisco into a quality leader; consulted during three years with Niman Ranch of Oakland, working extensively with packers and manufacturers to develop new products. Now retired, he dedicates his time and energy to teaching the techniques and philosophy of the ancient craft.
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Descrizione libro FRANVEC, 2014. Paperback. Condizione libro: New. book. Codice libro della libreria 0615720846