An edition of La charcuterie, ou, L'art de saler, fumer, apprêter et cuire toutes les parties différentes du cochon et du sanglier
(1818)
La charcuterie, ou, L'art de saler, fumer, apprêter et cuire toutes les parties différentes du cochon et du sanglier
pour faire suite à la Cuisinière de campagne.
by L.-E Audot
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Cookery (Pork), French Cookery, French CookingShowing 1 featured edition. View all 1 editions?
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Edition Notes
With: J.-L. R. La laiterie, ou, Art de traiter le laitage ... Paris, 1823 -- Quentin, Pierre. L'art d'employer les fruits ... Paris, 1818. Issued separately.
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| February 13, 2019 | Edited by MARC Bot | import existing book |
| February 13, 2019 | Created by MARC Bot | import existing book |