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The professional chef's book of charcuterie : pates, terrines, timbales, galantines, sausages, and other culinary delights / T.G. Mueller.

By: Mueller, T. G. (Tina G.), 1952-.
Publisher: New York : Van Nostrand Reinhold, c1987Description: xi, 276 p. : ill. (some col.) ; 26 cm.ISBN: 0442264259 (hbk.).Subject(s): Cooking (Pork) | Cooking, FrenchDDC classification: 641.66
Contents:
1. Fundamentals of charcuterie 2. Pates, terrines, and savory pies 3. Timbales and filled pastries 4. Galantines, ballotines, and stuffed meats 5. Sausages, boudins, confits, and rillettes 6. Condiments and accompaniments.
Item type Current location Call number Copy number Status Notes Date due Barcode
Reference Collection Taylor's Library-TU
641.66 MUE (Browse shelf) 1 Available SCAFS,70003,03,CL 5000043118

Includes index.

1. Fundamentals of charcuterie 2. Pates, terrines, and savory pies 3. Timbales and filled pastries 4. Galantines, ballotines, and stuffed meats 5. Sausages, boudins, confits, and rillettes 6. Condiments and accompaniments.