The Professional Chef's Book of Charcuterie: Pates, Terrines, Timbales, Galantines, Sausages, and Other Culinary Delights

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The Professional Chef's Book of Charcuterie: Pates, Terrines, Timbales, Galantines, Sausages, and Other Culinary Delights 1987, Cbi Pub. Co., New York, NY

ISBN-13: 9780442264253

Hardcover

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