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Charcuterie cook book
 from Napa, California,  Feb 8, 2008

Charcuterie is a fantastic cookbook for making sausage and other charcuterie. I tried the duck confit and the recipe was clear and concise. It is a very thorough book on the subject and I would highly recommend it for anyone interested in the art of Charcuterie.

  • Would you recommend this to a friend? Yes
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