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The professional charcuterie series: basic techniques, hams, sausages, sausage specialties, black puddings, white puddings, rilettes and rillons, confits and smoked products

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Average Rating
Publisher:
Van Nostrand Rheinhold,
Pub. Date:
1991-
Language:
English
Description
Description Not Provided
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ISBN:
9780442304331
9780442304430
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Grouping Information

Grouped Work ID 992f7cc5-83ff-ab6c-16aa-1c5ea34f6518
Grouping Title professional charcuterie series basic techniques hams sausages sausage specialties black puddings wh
Grouping Author cottenceau marcel
Grouping Category book
Last Grouping Update 2019-01-01 01:10:20AM
Last Indexed 2019-02-16 05:18:38AM

Solr Details

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accelerated_reader_reading_level 0
auth_author2 Deport, Jean-François., Odeau, Jean-Pierre.
author Cottenceau, Marcel.
author2-role Deport, Jean-François., Odeau, Jean-Pierre.
author_display Cottenceau, Marcel
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itype_evld Non-fiction
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local_callnumber_evld 641.664 COT V.1, 641.664 COT V.2
owning_library_evld EVLD Eagle Valley Library Dist.
owning_location_evld EVLD Avon Public Library
primary_isbn 9780442304331
publishDate 1991
record_details ils:.b11799882|Book|Books||English|Van Nostrand Rheinhold,|1991-|volumes.
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ils:.b11799882 .i12892907 Currently Unavailable Billed false false false false false true
subject_facet Cooking (Meat), Cooking (Pork), Cooking, French
title_display The professional charcuterie series : basic techniques, hams, sausages, sausage specialties, black puddings, white puddings, rilettes and rillons, confits and smoked products
title_full The professional charcuterie series : basic techniques, hams, sausages, sausage specialties, black puddings, white puddings, rilettes and rillons, confits and smoked products / Marcel Cottenceau, Jean-François Deport, and Jean-Pierre Odeau
title_short The professional charcuterie series :
title_sub basic techniques, hams, sausages, sausage specialties, black puddings, white puddings, rilettes and rillons, confits and smoked products
topic_facet Cooking (Meat), Cooking (Pork), Cooking, French