Chef's guide to charcuterie

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Bibliographic Details
Main Author	Brevery, Jacques
Format	eBook
Language	English
Published	Boca Raton : CRC Press, 2013.
Subjects	Cooking (Meat) Sausages. Meat > Preservation. elektronické knihy electronic books
Online Access	Full text
ISBN	9781466559851
DOI	10.1201/b13702
Physical Description	xx, 276 p. : ill.

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