The River Cottage Meat Book by Hugh Fearnley-Whittingstall
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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés by John Kinsella
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Bones: Recipes, History, and Lore by Jennifer Mclagan
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CHARCUTERIE AND FRENCH PORK COOKERY by Jane Grigson
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
$19.77
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87% buy the item featured on this page: Charcuterie: The Craft of Salting, Smoking, and Curing $23.10 |
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