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Professional charcuterie : sausage making, curing, terrines, and pates / Chef John Kinsella, Chef David T. Harvey
Material type:
TextLanguage: BI Publication details: John Wiley & Sons, Inc. New York, NY 1996Description: xii, 288 pages : illustrations ; 26 cm; xii, 288 p; 26 cmISBN: - 9780471122371
- Professional charcuterie : sausage making, curing, terrines, pates
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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PERPUSTAKAAN KKBDA KOLEKSI PINJAMAN | WP | 641.6 KIN (Browse shelf(Opens below)) | Available | 00001919 |
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| 641.59595 TRA Traditional Malaysian cuisine | 641.59595 WES Western food eastern style / (editor : Ruzita Awaludin) | 641.59595 WES Western food eastern style / (editor : Ruzita Awaludin) | 641.6 KIN Professional charcuterie : sausage making, curing, terrines, and pates / Chef John Kinsella, Chef David T. Harvey | 641.6374 FRA Chocolate temptations / Christine France | 641.6509595 HAN Senangnya memasak sayur / Chef Hanieliza | 641.665 CHI Chicken |
Includes index.
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