Professional charcuterie : sausage making, curing, terrines, and pates / John Kinsella, David T. Harvey

Bibliographic Details
Main Author:	Kinsella, John
Format:	Book
Language:	English
Published:	New York John Wiley & Sons c1996.
Subjects:	Cookery (Pork) Cookery (Fish) Cookery (Meat)