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

By:

Kinsella, John

Material type: Text

TextLanguage: BI Publication details: John Wiley & Sons, Inc. New York, NY 1996Description: xii, 288 pages : illustrations ; 26 cm; xii, 288 p; 26 cmISBN:

9780471122371

Other title:

Professional charcuterie : sausage making, curing, terrines, pates

Subject(s):

1. Harvey, David T
2. Title
Cooking (Meat)
Cuisine (Poisson)
Cooking (Fish)
Cooking (Pork)
Smoked foods
TEKNOLOGI

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	PERPUSTAKAAN KKBDA KOLEKSI PINJAMAN	WP	641.6 KIN (Browse shelf(Opens below))	Available		00001919

Includes index.

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