La charcuterie, ou l’art de saler, fumer, apprêter et cuire toutes les parties différentes du cochon et du sanglier


  • Author: w/o author
  • ISBN: 9780543956927
  • ISBN: 9780543956910
  • Book details: This Elibron Classics title is a reprint of the original edition published by Audot in Paris, 1818. This book is in French. This book contains 72 pages.
  • Edition: Elibron Classics
  • Book ID: 10055806
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