The Professional Charcuterie Series: Pates, Terrines and Ballotines Made Wit...

Description: Note: Any images shown are stock photographs and product may differ from what is shown. You are purchasing a Very Good copy of 'The Professional Charcuterie Series: Pates, Terrines and Ballotines Made With Poultry, Veal, Pork and Liver Andouilles and Andouillettes-Foie Gras'Condition Notes: Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Price: 150.9 USD

Location: Lynden, Washington

End Time: 2025-01-19T20:07:08.000Z

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Release Year: 1991

Publisher: Wiley & Sons, Incorporated, John

Publication Year: 1991

Book Title: Liver-Based Pates and Specialties, Andouille

Topic: Courses & Dishes / Appetizers

Number of Pages: 144 Pages

Language: English

Genre: Cooking

Author: Marcel Cottenceau

Book Series: Professional Charcuter Ser.

Format: Hardcover