La charcuterie en toute simplicité
By: Jean-Claude Frentz.
Contributors: National Meat Institute.
Publisher: Editions La Presse; Gouvernement du Québec, Ministère de l'agriculture, des pécheries et de l'alimentation; Institut national des viandes
Published: 1989
Place of publication: Montréal, Québec; Québec; Montréal, Québec
Language: fre
Number of pages: 169
Subjects: Cookery (Meat); Cookery, French
Notes: Written in collaboration with the National Meat Institute.
Includes index.