Pratique et technique en charcuterie, salaison, conserve
By: Laszlo Hennel
Publisher: L'Ami du Charcutier
Published: 1954
Place of publication: Paris
Language: fre
Number of pages: 527
Subjects: Cooking (Pork); Sausages; Cooking (Sausages); Pâtés (Cooking); French Cooking
Notes: Includes index.

Bound in original red cloth.