Chef's guide to charcuterie /
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press/Taylor & Francis Group,
2013.
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| Subjects: | |
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| 001 | vtls027079939 | ||
| 003 | UPM | ||
| 005 | 20161020201956.0 | ||
| 008 | 130730s2013 flua b 001 0 eng | ||
| 020 | |a 9781466559844 (hbk) | ||
| 020 | |a 1466559845 (hbk) | ||
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| 090 | 0 | 0 | |a TX749 B846 |
| 100 | 1 | |a Brevery, Jacques. | |
| 245 | 1 | 0 | |a Chef's guide to charcuterie / |c Jacques Brevery. |
| 260 | |a Boca Raton : |b CRC Press/Taylor & Francis Group, |c 2013. | ||
| 300 | |a 276 pages. : |b illustrations ; |c 24 cm. | ||
| 336 | |a text |2 rdacontent. | ||
| 337 | |a unmediated |2 rdamedia. | ||
| 338 | |a volume |2 rdacarrier. | ||
| 650 | 0 | |a Cooking (Meat). | |
| 650 | 0 | |a Sausages. | |
| 650 | 0 | |a Meat |x Preservation. | |
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