Take a photo of a barcode or cover
304 pages • missing pub info (view editions)
ISBN/UID: 9780471122371
Format: Hardcover
Language: English
Publisher: Wiley
Edition Pub 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
304 pages • missing pub info (view editions)
ISBN/UID: 9780471122371
Format: Hardcover
Language: English
Publisher: Wiley
Edition Pub 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