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304 pages • missing pub info (editions)
ISBN/UID: 9780471122371
Format: Hardcover
Language: English
Publisher: Wiley
Publication date: 13 April 1996
Description
The complete, contemporary guide to preparing sausages, cured andsmoked meats, p t s and terrines, and cured and smokedfish of the highest quality Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronom...
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Content Warnings
304 pages • missing pub info (editions)
ISBN/UID: 9780471122371
Format: Hardcover
Language: English
Publisher: Wiley
Publication date: 13 April 1996
Description
The complete, contemporary guide to preparing sausages, cured andsmoked meats, p t s and terrines, and cured and smokedfish of the highest quality Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronom...
Community Reviews
Content Warnings