TY  - BOOK
AU  - Briggs,Robert
TI  - Low & slow: the art and technique of braising, bbq, and slow roasting
SN  - 9781118105917
U1  - 641.76 
CY  - Boston, USA: 
PB  - The Culinary Institute of América, 2014
KW  - GASTRONOMÍA
N1  - Bibliografía: p; Getting started, braising, barbecuing, slow roasting, sides and salads, sauces and rubs; Gastronomía; Empresas Turísticas y Hoteleras
ER  -