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Cover of The Art of Charcuterie

The Art of Charcuterie

by John Kowalski, Culinary Institute of America

John Wiley & Sons Inc · 2010

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About this book

Its main subjects are Fishery products, Cold dishes (Cooking), Meat and Preservation.

About the author: John Kowalski (born 1954).

Book details

ISBN-13
9780470197417
ISBN-10
0470197412
Authors
John Kowalski, Culinary Institute of America
Publisher
John Wiley & Sons Inc
Author dates
John Kowalski (born 1954)
Published
2010
Edition
1
Pages
388
Language
English
Condition
New
Subject
Business, Finance & Economics

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