Chef's guide to charcuterie
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ShareCopied to clipboardChef's guide to charcuterie is a book. It was written by Jacques Brevery and published by C R C in 2013.
Key facts
- author: Jacques Brevery
- publication date: 2013
- book publisher: C R C
- book series: unknown
- book subjects: Cooking (Meat), Cooking (Pork), Meat-Preservation
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"Chef's guide to charcuterie" is one of the books by Jacques Brevery, books by C R C and 2,617,384 books in our database.
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