Home Sausage Making: From Fresh And Cooked To Smoked, Dried, And Cured: 100 Speciality Recipes: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes


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Publisher ‏ : ‎ Storey Books; 4th edition (22 August 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 367 pages
ISBN-10 ‏ : ‎ 1612129854
ISBN-13 ‏ : ‎ 978-1612129853
Item Weight ‏ : ‎ 1 kg 200 g
Dimensions ‏ : ‎ 21.59 x 2.54 x 24.13 cm

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