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Location: North Smithfield, Rhode Island
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Release Year: 1996
Book Title: Professional Charcuterie: Sausage Making, Curing, Terrines, an...
Number of Pages: 304 Pages
Publication Name: Professional Charcuterie : Sausage Making, Curing, Terrines, and Pâtes
Language: English
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 1996
Subject: Specific Ingredients / Seafood, Specific Ingredients / Meat
Item Height: 0.8 in
Item Weight: 27.9 Oz
Type: Textbook
Author: David T. Harvey, John Kinsella
Item Length: 10.3 in
Subject Area: Cooking
Item Width: 8.3 in
Format: Hardcover
