Research Catalog
Professional charcuterie : sausage making, curing, terrines, and pâtés
- Title
- Professional charcuterie : sausage making, curing, terrines, and pâtés / John Kinsella, David T. Harvey.
- Author
- Kinsella, John.
- Publication
- New York : John Wiley & Sons, c1996.
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFF 96-5248 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Harvey, David T.
- Description
- xii, 288 p. : ill.; 26 cm.
- Subjects
- Note
- Includes indexes.
- Contents
- Equipment -- Sanitation -- Ingredients for the charcuterie kitchen -- Wet and dry curing -- Hot and cold smoking -- Traditional charcuterie -- Sauces.
- Call Number
- JFF 96-5248
- ISBN
- 0471122378 (alk. paper)
- LCCN
- 95043662
- OCLC
- 33244075
- Author
- Kinsella, John.
- Title
- Professional charcuterie : sausage making, curing, terrines, and pâtés / John Kinsella, David T. Harvey.
- Imprint
- New York : John Wiley & Sons, c1996.
- Added Author
- Harvey, David T.
- Research Call Number
- JFF 96-5248