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Professional Charcuterie: Sausage Making, Curing, Terrines and Pates Professional Charcuterie: Sausage Making, Curing, Terrines and Pates by John Kinsella, David T. Harvey

Professional Charcuterie: Sausage Making, Curing, Terrines and Pates

by John Kinsella, David T. Harvey


ISBN 13: 9780471122371

Format: Hardcover (288 pages)
Publisher: John Wiley & Sons
Published: 02 May 1996

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