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Professional Charcuterie: Sausage Making, Curing, Terrines, and P Tes by John Kinsella, David T. Harvey

Professional Charcuterie: Sausage Making, Curing, Terrines, and P Tes

John Kinsella, David T. Harvey

304 pages • missing pub info (editions)

nonfiction food and drink informative medium-paced
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