The art of charcuterie / The Culinary Institute of America and John Kowalski.
Publication details: Hoboken, N.J. : John Wiley, c2011.Description: 388 p. : col. ill. ; 27 cmISBN:- 9780470197417 (acidfree paper)
- 641.7/9 22
- TX612.M4 K73 2011
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Book
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NMC Library | Stacks | TX612 .M4 K73 2011 (Browse shelf(Opens below)) | 1 | Available | 33039001096956 |
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| TX541 .C854 2016 Culinology : blending culinary arts and food science / | TX541 .F65 2017 Fennema's food chemistry / | TX546 .C68 2020 The Art & science of foodpairing : 10,000 flavour matches that will transform the way you eat / | TX612 .M4 K73 2011 The art of charcuterie / | TX631 .E376 2015 Eating words : a Norton anthology of food writing / | TX631 .S679 2017 Gastrophysics : the new science of eating / | TX631 .S83 2015 Food tourism : a practical marketing guide / |
Includes bibliographical references (p. 332) and indexes.
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