RLSLOG is for sale
Warning! Do not download before hiding your IP with a VPN!
Your IP Address is .   Location is
Your Internet Provider can see what you are downloading!  Hide your IP ADDRESS with a VPN!
We strongly recommend using a reliable VPN client to hide yourself on the Internet. It's FREE!
Hide me now!
Releaselog

Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France [Audiobook]-P2P

In this delightful tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone’s fermented favorites – cheese, wine, and bread – along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. Part artisanal survey, part travelogue, and part cookbook, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.

image

Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France [Audiobook]-P2P
English | ASIN: B08M42WKTJ | 2021 | 11 hours and 40 minutes | MP3@64 kbps | 323 MB
Download: Rapidgator - Userupload

Comments

Feel free to post your Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France [Audiobook]-P2P torrent, subtitles, samples, free download, quality, NFO, rapidshare, depositfiles, uploaded.net, rapidgator, filefactory, netload, crack, serial, keygen, requirements or whatever-related comments here. Don't be rude (permban), use only English, don't go offtopic and read FAQ before asking a question. Owners of this website aren't responsible for content of comments.

No comments yet. Be the first.

Leave a reply