Die kalte Küche. Handbuch für praktisches Anrichten, Auslösen und Ausbeinen von Schlachtfleisch, Wild und Geflügel. Mit 268 größtenteils in Werdegängen gezeichneten Abbildungen im Text und 16 mehrfarb. Tafeln mit 268 mehrfarb. Details. 3. verbess. Aufl.

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