Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts. FERRANDI Paris

Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts

Charcuterie-Pâtés-Terrines.pdf
ISBN: 9782080294678 | 288 pages | 8 Mb

Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts
FERRANDI Paris
Page: 288
Format: pdf, ePub, fb2, mobi
ISBN: 9782080294678
Publisher: Flammarion

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