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Professional charcuterie: sausage making, curing, terrines, and pâtés
Publication details: Chichester: John Wiley, 1996Description: xii,288pISBN: 0471122378Subject(s): Cookery and bakeryLOC classification: TX556.M4| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 KIN (Browse shelf(Opens below)) | 1 | Available | 152804 |
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