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In The Charcuterie




Charcuterie, the art of preserving meats, gets explored in ‘In The Charcuterie’ which is also featured in the September October 2014 issue of Great Taste Magazine. Charcuterie Sausage, Pate Accompaniments teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen.

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