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(Charcuterie) Richard Olney, ed. The Good Cook: Terrines, Pates & Galantines. 

Illus. with step-by-step color photographs. Half cloth & pictorial boards. First Edition. Alexandria: Time-Life, [1981].

An important work on the subject of making French charcuterie, with fancy and country pates, terrines, and galantines. Near fine.

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