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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

missing page info • first pub 1996 (editions)

informative medium-paced
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