Fish and Seafood: From caviar to grouper, mussels, salmon and shrimp: From filleting to poaching and portioning

filleting

von: Patrik Jaros · Gunter Beer

Gebunden

ISBN-13: 978-3-89985-073-4

ISBN-10: 3-89985-073-4

Feierabend Verlag OHG · 2004