Kinsella, John <br/><br/>
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 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>9780471122371 
<br/><br/><label>Subjects--Personal Names: </label><br/>1. Harvey, David T.<br/>2. Title
<br/><br/><label>Subjects--Uniform Titles: </label><br/>Cooking (Meat)<br/>Cuisine (Poisson)
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Fish)<br/>Cooking (Pork)<br/>Smoked foods<br/>TEKNOLOGI