The professional charcuterie series Volume 2 : pates, terrines and ballotines made with poultry, veal, pork and liver, andouilles and andouillettes - foie gras / Marcel Cottenceau, Jean-Francois Deport and Jean-Pierre Odeau; under the direction of Pierre Michalet; translated by Anne Sterling
ISBN:
9782868710192
Title:
The professional charcuterie series Volume 2 : pates, terrines and ballotines made with poultry, veal, pork and liver, andouilles and andouillettes - foie gras / Marcel Cottenceau, Jean-Francois Deport and Jean-Pierre Odeau; under the direction of Pierre Michalet; translated by Anne Sterling
Author:
Cottenceau, Marcel.
Personal Author:
Publication Information:
Paris : CICEM (Compagnie Internationale de Consultation Education et Media), New York Van Nostrand Reinhold [1991]
Physical Description:
303 p. : col. illus.
Format:
Books
Publication Date:
1991
Publication Information:
Paris : CICEM (Compagnie Internationale de Consultation Education et Media), New York Van Nostrand Reinhold [1991]