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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés Author-Editor:John Kinsella MR featuresPages: 304, Specialty: Culinary & Hospitality, Publisher: Wiley, Publication Year: 1996, Cover: Hardback, Dimensions: 198. 12x254x25. 4mm The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This
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