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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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 ID992f7cc5-83ff-ab6c-16aa-1c5ea34f6518
Grouping Titleprofessional charcuterie series basic techniques hams sausages sausage specialties black puddings wh
Grouping Authorcottenceau marcel
Grouping Categorybook
Last Grouping Update2019-04-26 01:04:39AM
Last Indexed2019-12-12 03:10:02AM

Solr Details

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accelerated_reader_reading_level0
auth_author2Deport, Jean-François.
Odeau, Jean-Pierre.
authorCottenceau, Marcel.
author2-roleDeport, Jean-François.
Odeau, Jean-Pierre.
author_displayCottenceau, Marcel
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isbn9780442304331
9780442304430
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literary_form_fullNon Fiction
local_callnumber_evld641.664 COT V.1
641.664 COT V.2
owning_library_evldEVLD Eagle Valley Library Dist.
owning_location_evldEVLD Avon Public Library
primary_isbn9780442304331
publishDate1991
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b11799882BookBooksEnglishVan Nostrand Rheinhold, 1991-volumes.
recordtypegrouped_work
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subject_facetCooking (Meat)
Cooking (Pork)
Cooking, French
title_displayThe professional charcuterie series : basic techniques, hams, sausages, sausage specialties, black puddings, white puddings, rilettes and rillons, confits and smoked products
title_fullThe 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_shortThe professional charcuterie series
title_subbasic techniques, hams, sausages, sausage specialties, black puddings, white puddings, rilettes and rillons, confits and smoked products
topic_facetCooking (Meat)
Cooking (Pork)
Cooking, French