Charcuterie specialties
By: by Jean-Claude Frentz and Michel Poulain under the direction of Pierre Michalet ; translated by Anne Sterling.
Contributors: Poulain, Michel.
Publisher: CICEM; Wiley
Published: 1990
Place of publication: [Paris]; [New York, N.Y.]
Language: eng
Number of pages: 192
Subjects: Cookery (Meat); Cookery, French.
Other titles: Prestige des grands chefs.
Work titles: Charcuterie en toute simplicité.
Notes: Translation of: La charcuterie en toute simplicité.