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.).
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.