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 |
Browsing Taylor's Library-TU Shelves Close shelf browser
641.66 MEA 2009 The meat bible : | 641.66 MIL 2009 The cook's guide to meat / | 641.66 MIL 2009 The cook's guide to meat / | 641.66 MUE The professional chef's book of charcuterie : | 641.66 PEE Home sausage making : | 641.66 RIC 2008 Meat : | 641.66 SCH How to cook meat / |
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.