BANGKOK UNIVERSITY LIBRARY AND LEARNING SPACE catalog

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Kinsella, John

Professional charcuterie : sausage making, curing, terrines and pates / John Kinsella, David T. Harvey - New York, N.Y. : Wiley, c1996 - 288 p. : ill.

Includes index

ISBN: 0471122378

Subjects--Topical Terms:
COOKERY (PORK)
COOKERY (MEAT)
COOKERY (FISH)

LC Class. No.: TX749.5 .P67 / K567P

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