Kinsella, John <br/><br/>
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 
<br/><br/> Includes indexes 
<br/><br/><label>ISBN: </label>9780471122371 
<br/><br/><label>ISSN: </label>95043662 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Fish)<br/>Cooking (Pork)
<br/><br/><label>Dewey Class. No.: </label>641.6 KIN