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Professional charcuterie : sausage making, curing, terrines, and pates

Kinsella, John

Professional charcuterie : sausage making, curing, terrines, and pates John Kinsella, David T. Harvey - Hoboken, NJ John Wiley & Sons 1996 - xii, 288 p. : ill. ; 26 cm

Includes indexes

ISBN: 9780471122371

ISSN: 95043662

Subjects--Topical Terms:
Cooking (Fish)
Cooking (Pork)

Dewey Class. No.: 641.6 KIN

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Professional charcuterie : sausage making, curing, terrines, and pates

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