000			00889nam a2200289Ia 4500
001			0002803
008			231110s9999 xx 000 0 und d
020			_a9780471122371
041			_aBI
090			_a641.6 KIN
100	0		_aKinsella, John
245	0	0	_aProfessional charcuterie : sausage making, curing, terrines, and pates / Chef John Kinsella, Chef David T. Harvey
246	0		_aProfessional charcuterie : sausage making, curing, terrines, pates
260			_bJohn Wiley & Sons, Inc. _aNew York, NY _c1996
300			_a xii, 288 pages : illustrations ; 26 cm.
300			_axii, 288 p
300			_c26 cm
500			_aIncludes index.
600	0	0	_a1. Harvey, David T.
600	0	0	_a2. Title
630	0	0	_aCooking (Meat)
630	0	0	_aCuisine (Poisson)
650		0	_aCooking (Fish)
650		0	_aCooking (Pork)
650		0	_aSmoked foods
650		0	_aTEKNOLOGI
999			_c6258 _d6258