TY - BOOK ID - 136612267 TI - Chef's guide to charcuterie. PY - 2013 SN - 9781466559844 PB - Boca Raton CRC Press DB - UniCat KW - Cooking (Meat) KW - Meat KW - Sausages KW - Preservation UR - https://www.unicat.be/uniCat?func=search&query=sysid:136612267 AB - ER -