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