Professional charcuterie sausage making, curing, terrines, and pates

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Bibliographic Details
Main Author:	Kinsella,John
Other Authors:	Harvey,David T
Format:	Book
Published:	New York John Wiley & Sons, Inc. 1996
Subjects:	Cookery (Meat) Cookery (Fish) Cookery (Pork)
Online Access:	Click Here to View Status and Holdings.
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