The professional chef's book of charcuterie pates, terrines, timbales, galantines, sausages, and other culinary delights
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| Format: | Book |
| Published: |
New York
CBI Book
1987
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Item Description: | Includes index. |
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| Physical Description: | xi, 276 p. ill. (some col.) 26 cm |
| ISBN: | 0442264259 |
Professional charcuterie sausage making, curing, terrines, and pates