Professional charcuterie : sausage making, curing, terrines and pates /
Professional charcuterie : sausage making, curing, terrines and pates / John Kinsella, David T. Harvey - New York, N.Y. : Wiley, c1996 - 288 p. : ill.
Includes index
0471122378
COOKERY (PORK)
COOKERY (MEAT)
COOKERY (FISH)
TX749.5 .P67 / K567P