Our Money-Back Guarantee

Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes

by ,

Based on three years of research this exceptional culinary book explores the art and practice of fine charcuterie. A master chef and his apprentice ... Show synopsis

Find your copy

Change currency

Reviews of Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes

Be the first to
write a review

Love it or loathe it?

Share your opinion with others.