Wiley.com
Print this page Share
Textbook

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pātés

ISBN: 978-0-471-12237-1
Hardcover
304 pages
April 1996, ©1996
List Price: US $60.00
Government Price: US $32.13
Enter Quantity:   Buy
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pātés (0471122378) cover image
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.

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.

Related Titles

Cooking

by Tish Boyle, Timothy Moriarty
by Judi Strada, Mineko Takane Moreno
by Tom Lacalamita, Glenna Vance
by Glenna Vance, Tom Lacalamita
by Lucy Wing, Tere Stouffer Drenth
Back to Top