The art of charcuterie /
Kowalski, John, 1954-
The art of charcuterie / The Culinary Institute of America and John Kowalski. - Hoboken, N.J. : John Wiley, c2011. - 388 p. : col. ill. ; 27 cm.
Includes bibliographical references (p. 332) and indexes.
9780470197417 (acid-free paper)
2009-013399
Meat--Preservation.
Fishery products--Preservation
Cold dishes (Cooking)
The art of charcuterie / The Culinary Institute of America and John Kowalski. - Hoboken, N.J. : John Wiley, c2011. - 388 p. : col. ill. ; 27 cm.
Includes bibliographical references (p. 332) and indexes.
9780470197417 (acid-free paper)
2009-013399
Meat--Preservation.
Fishery products--Preservation
Cold dishes (Cooking)