TY  - BOOK
AU  - Mueller,T.G.
TI  - The professional chef's book of charcuterie: pates, terrines, timbales, galantines, sausages, and other culinary delights 
SN  - 0442264259 (hbk.)
U1  - 641.66 
PY  - 1987///
CY  - New York
PB  - Van Nostrand Reinhold
KW  - Cooking (Pork)
KW  - Cooking, French
N1  - 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
ER  -