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Charcuterie Kyohon: France no Syokubunka ga unda Niku Kakohin no Chori Gihou

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シャルキュトリー教本　フランスの食文化が生んだ肉加工品の調理技法
This is a cookbook dedicated to charcuterie from a classical French outlook, with sections dedicated to butchery, terrines and pates, sausages, and more.
* This book is Japanese language only.
- Length: **mm
- Width: **mm
- Height: **mm
- Weight: **g
- * Measurements will be provided when this book comes back in stock.

Charcuterie Kyohon: France no Syokubunka ga unda Niku Kakohin no Chori Gihou