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Textbook
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pātés
ISBN: 978-0-471-12237-1
Hardcover
304 pages
April 1996, ©1996
| List Price: | US $60.00 |
| Government Price: | US $32.13 |
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.