FRENTZ, J.C.: Cooked pork meats. Generalities and current te - Lot 117

Lot 117
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80 - 120 EUR
FRENTZ, J.C.: Cooked pork meats. Generalities and current te - Lot 117
FRENTZ, J.C.: Cooked pork meats. Generalities and current techniques. S.l., Soussana, 1976, First Edition, pt. In-4, blue imitation leather binding, XIX - 572 pp, nb. Photos in color and black, with the scientific collaboration of M. MIGAUD. Remarkable treatise on charcuterie for professionals. A Reference. RARE and wanted.
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