Chef's guide to charcuterie / Jacques Brevery.

Saved in:

Bibliographic Details
Online Access:	Full Text (via Taylor & Francis)
Main Author:	Brevery, Jacques
Format:	eBook
Language:	English
Published:	Boca Raton, FL : CRC Press, ©2013.
Subjects:	Cooking (Meat) Sausages. Meat > Preservation. Cookbooks.

Internet

Holdings details from Online
Call Number:	TX749 .B7285 2013
TX749 .B7285 2013	Available