the art of charcuterie

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Bibliographic Details
Main Author:	Kowalski, John 1954- (Author)
Corporate Author:	Culinary Institute of America
Format:	Manuscript Book
Language:	English
Published:	Hoboken, N.J. John Wiley & Sons, Inc 2011 ©2011
Subjects:	Meat > Preservation Cold dishes (Cooking) Fishery products > Preservation
Online Access:	Click Here to View Status and Holdings.
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