An edition of Professional charcuterie (1996)

Professional charcuterie

sausage making, curing, terrines, and pâtés

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  • 1 Want to read
Cover of: Professional charcuterie by Kinsella, John, Kinsella, John
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Last edited by ImportBot
June 17, 2023 | History
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An edition of Professional charcuterie (1996)

Professional charcuterie

sausage making, curing, terrines, and pâtés

by

  • 1 Want to read

This edition doesn't have a description yet. Can you add one?

Publish Date
Publisher
John Wiley & Sons, Wiley
Language
English
Pages
288

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Subjects

Cookery (Pork), Cookery (Fish), Cooking (Fish), Cooking (pork), Cooking (meat), Cooking (fish)
Edition Availability
Cover of: Professional charcuterie
Professional charcuterie: sausage making, curing, terrines, and pâtés
1996, John Wiley & Sons, Wiley
in English

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Book Details

Edition Notes

Includes indexes.

Published in
New York

Classifications

Dewey Decimal Class
641.6
Library of Congress
TX749.5.P67 K56 1996, TX749.5.P67K56 1996

The Physical Object

Pagination
xii, 288 p. :
Number of pages
288

ID Numbers

Open Library
OL807013M
ISBN 10
0471122378
LCCN
95043662
Library Thing
1237834
Goodreads
575015

Source records

Scriblio MARC record
Library of Congress MARC record
Library of Congress MARC record
Better World Books record
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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
June 17, 2023 Edited by ImportBot import existing book
October 5, 2021 Edited by ImportBot import existing book
November 20, 2020 Edited by MARC Bot import existing book
December 12, 2010 Edited by ImportBot Found a matching Library of Congress MARC record
April 1, 2008 Created by an anonymous user Imported from Scriblio MARC record