Professional charcuterie
Subtitle: sausage making, curing, terrines, and pâtés
By: John Kinsella, David T. Harvey.
Contributors: Harvey, David T.
Publisher: John Wiley & Sons; Wiley
Published: 1996
Place of publication: New York
Language: eng
Number of pages: 288
Subjects: Cookery (Pork); Cookery (Fish)
Notes: Includes indexes.