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  • List Price: $60.00
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Professional Charcuterie: Sausage Making, Curing, Terrines, and P?tes Hardcover – April 13, 1996

2.9 out of 5 stars 15 customer reviews

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Frequently Bought Together

  • Professional Charcuterie: Sausage Making, Curing, Terrines, and P?tes
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Product Details

  • Hardcover: 304 pages
  • Publisher: Wiley; 1 edition (April 13, 1996)
  • Language: English
  • ISBN-10: 0471122378
  • ISBN-13: 978-0471122371
  • Product Dimensions: 8.3 x 0.8 x 10.3 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 2.9 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #854,451 in Books (See Top 100 in Books)

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on October 18, 2007
Format: Hardcover
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on March 10, 2000
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on October 25, 2003
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on December 22, 1999
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on August 28, 2000
Format: Hardcover
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on January 28, 2003
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on April 7, 2012
Format: Hardcover
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on February 1, 2009
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