Le répertoire de la charcuterie
Subtitle: sélection de 180 recettes pratiques et classiques; salaisons, garnitures, pâtés, condiments, variétés, plats cuisínés, tripes.
By: Préface de m. Jumin ...
Publisher: E. Flammarion
Published: 1933
Place of publication: [Paris]
Language: fre
Number of pages: 280
Subjects: Cookery (Pork)
Notes: "Introduction" signed: Jean Bassy.