Professional charcuterie sausage making, curing, terrines, and pates
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| Format: | Book |
| Published: |
New York
John Wiley & Sons, Inc.
1996
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| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Physical Description: | xii, 288 p. ill. 28 cm |
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| Bibliography: | Includes bibliographical references and index |
| ISBN: | 0471122378 |
The professional chef's book of charcuterie pates, terrines, timbales, galantines, sausages, and other culinary delights