the art of charcuterie

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Bibliographic Details
Main Author:	Kowalski, John 1954- (Author)
Corporate Author:	Culinary Institute of America
Format:	Manuscript Book
Language:	English
Published:	Hoboken, N.J. John Wiley & Sons, Inc 2011 ©2011
Subjects:	Meat > Preservation Cold dishes (Cooking) Fishery products > Preservation
Online Access:	Click Here to View Status and Holdings.
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100	1	#	\|a Kowalski, John \|d 1954- \|e author
245	1	4	\|a the art of charcuterie \|c John Kowalski; The Culinary Institute of America
264	#	1	\|a Hoboken, N.J. \|b John Wiley & Sons, Inc \|c 2011
264	#	1	\|c ©2011
300	#	#	\|a ix, 388 pages \|b color illustration \|c 27 cm
336	#	#	\|a rdacontent \|b text
337	#	#	\|a rdamedia \|b unmediated
338	#	#	\|a rdacarrier \|b volume
500	#	#	\|a Includes indexes
504	#	#	\|a Includes bibliographical references (p. 332) and indexes
650	#	0	\|a Meat \|x Preservation
650	#	0	\|a Cold dishes (Cooking)
650	#	0	\|a Fishery products \|x Preservation
710	2	#	\|a Culinary Institute of America
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