The art of charcuterie / John Kowalski and The Culinary Institute of America.
By: Kowalski, John
.
Contributor(s): Culinary Institute of America.
Publisher: Hoboken, N.J. : John Wiley, c2011Description: ix, 388 p. : col. ill. ; 27 cm.ISBN: 9780470197417 (hbk.); 0470197412 (hbk.).Subject(s): Meat -- Preservation | Fishery products -- Preservation | Cold dishes (Cooking)DDC classification: 641.79
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 5 |
641.79 KOW 2011 (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000117234 | |
| Main Collection | Taylor's Library-TU | 641.79 KOW 2011 (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000117819 |
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| 641.79 HEM 2010 Garde manger : | 641.79 HEM 2010 Garde manger : | 641.79 KOW 2011 The art of charcuterie / | 641.79 KOW 2011 The art of charcuterie / | 641.79 LAR The professional garde manger : | 641.79 LEO 2012 Garde manger : | 641.79 SAC 2011 Professional garde manger : |
Includes bibliographical references and indexes.