The professional chef's book of charcuterie
Subtitle: pates, terrines, timbales, galantines, sausages, and other culinary delights
By: T.G. Mueller.
Publisher: CBI Book; Van Nostrand Reinhold
Published: 1987-06-01
Place of publication: New York
Number of pages: 276
Subjects: Cookery (Pork); Cookery, French.
Other titles: Charcuterie.
Notes: Includes index.