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

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

Detalles Bibliográficos
Autor Principal: Kinsella, John
Formato: Libro
Idioma:English
Publicado: New York John Wiley & Sons c1996.
Subjects:
Cookery (Pork)
Cookery (Fish)
Cookery (Meat)