An edition of The art of charcuterie (2010)

The art of charcuterie

by

The art of charcuterie
John Kowalski, John Kowalski
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Last edited by ImportBot
October 18, 2022 | History
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An edition of The art of charcuterie (2010)

The art of charcuterie

by

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Publish Date
Publisher
John Wiley
Language
English
Pages
400

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Subjects

Fishery products, Cold dishes (Cooking), Meat, Preservation, Fishery products, preservation, Cold dishes (cooking)

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Edition Availability
Cover of: The art of charcuterie
The art of charcuterie
2010, John Wiley
in English
  • Not in Library
Libraries near you: WorldCat

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Book Details

Table of Contents

Equipment and tools of the trade
Herbs and seasonings
Sanitation
Meats used in the charcuterie kitchen
Curing and brining
Smoking
Sauces and relishes
Terrines
Sausages
Resources.

Edition Notes

Includes index.

Published in
Hoboken, N.J

Classifications

Dewey Decimal Class
641.7/9
Library of Congress
TX612.M4 K73 2010, TX612.M4 K73 2011, TX612.M4K73 2010

The Physical Object

Pagination
p. cm.
Number of pages
400

ID Numbers

Open Library
OL23212651M
ISBN 13
9780470197417
LCCN
2009013399
OCLC/WorldCat
319064206

Source records

Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
Better World Books record
ISBNdb
Promise Item

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History

Download catalog record: RDF / JSON
October 18, 2022 Edited by ImportBot import existing book
February 28, 2020 Edited by MARC Bot remove fake subjects
July 14, 2017 Edited by Mek adding subject: Internet Archive Wishlist
January 11, 2012 Edited by LC Bot import new book
December 11, 2009 Created by WorkBot add works page