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Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts by FERRANDI Paris

• Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts
• FERRANDI Paris
• Page: 288
• Format: pdf, ePub, mobi, fb2
• ISBN: 9782080294678
• Publisher: Flammarion

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