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Professional charcuterie : sausage making, curing, terrines and pates /

Kinsella, John

Professional charcuterie : sausage making, curing, terrines and pates / John Kinsella, David T. Harvey - New York, N.Y. : Wiley, c1996 - 288 p. : ill.

Includes index

0471122378


COOKERY (PORK)
COOKERY (MEAT)
COOKERY (FISH)

TX749.5 .P67 / K567P

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