Professional charcuterie : sausage making, curing, terrines and pates / John Kinsella, David T. Harvey
By: Kinsella, John.
Contributor(s): Harvey, David T.
Material type:
BookPublisher: New York, N.Y. : Wiley, c1996Description: 288 p. : ill.ISBN: 0471122378.Call No.:
TX749.5 .P67
K567P
Subject(s): COOKERY (PORK) | COOKERY (MEAT) | COOKERY (FISH)Bibliography, etc. Note: Includes index
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX749.5 .P67 K567P (Browse shelf) | Available | 200309200053 |
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| TX749.5 .P67 ก768ห หมูแดง-เป็ดย่าง สไตล์ฮ่องกง / | TX749.5 .P67 ก768ห หมูแดง-เป็ดย่าง สไตล์ฮ่องกง / | TX749.5 .P67 K567P Professional charcuterie : | TX749.5 .P67 K567P Professional charcuterie : | TX749.5 .P67 P674 Pork | TX750 P684 Poultry | TX750.5 .C45 น577อ อาหารจานอร่อยจากไก่ / |
Includes index
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