Textbook
Professional Charcuterie: Sausage Making, Curing, Terrines, and PātésISBN: 978-0-471-12237-1
Hardcover
304 pages
April 1996, ©1996
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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JOHN KINSELLA is one of a small number of American CulinaryFederation-certified Master Chefs. He is Chef-Instructor andProgram Coordinator in the Culinary Arts Program at CincinnatiState Technical College and a member of the American Academy ofChefs. Trained in London, he served his apprenticeship at theGrosvenor House Hotel, Park Lane, and is certified as a MasterChef, London City and Guilds.
DAVID T. HARVEY is a certified chef who trained with Chef Kinsella.
DAVID T. HARVEY is a certified chef who trained with Chef Kinsella.