The art of charcuterie

Bibliografski detalji
Glavni autor:	Kowalski, John 1954-
Autor kompanije:	Culinary Institute of America
Format:	Knjiga
Jezik:	English
Izdano:	Hoboken, N.J. John Wiley c2011.
Teme:	Meat > Preservation. Fishery products > Preservation. Cold dishes (Cooking)