Barbecuing and Sausage Making Secrets
Subtitle: How to Buy Beef, Pork, Poultry, Lamb, Fish and Sausage
Publisher: Culinary Institute of Smoke-Cooking
Published: July 1992
Language: eng
Format: Spiral-bound
Number of pages: 288
ISBN-13: 9780963208200
Subjects: Methods - Barbecue & Grilling; Methods - Outdoor; Sausages; Cooking; Cooking / Wine; Barbecue cookery; Cookery (Meat)