Professional charcuterie : sausage making, curing, terrines, and pates / Chef John Kinsella, Chef David T. Harvey

Kinsella, John

Professional charcuterie : sausage making, curing, terrines, and pates / Chef John Kinsella, Chef David T. Harvey Professional charcuterie : sausage making, curing, terrines, pates - New York, NY John Wiley & Sons, Inc. 1996 - xii, 288 pages : illustrations ; 26 cm. xii, 288 p 26 cm

Includes index.

9780471122371


1. Harvey, David T.
2. Title


Cooking (Meat)
Cuisine (Poisson)


Cooking (Fish)
Cooking (Pork)
Smoked foods
TEKNOLOGI