Kowalski, John,  1954- <br/><br/>
The art of charcuterie / 
The Culinary Institute of America and John Kowalski. 
 - Hoboken, N.J. :  John Wiley,  c2011. 
 - 388 p. :  col. ill. ;  27 cm. 
<br/><br/>Includes bibliographical references (p. 332) and indexes. 
<br/><br/><label>ISBN: </label>9780470197417 (acidfree paper) 
<br/><br/><label>LCCN: </label>2009013399 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat--Preservation.<br/>Fishery products--Preservation.<br/>Smoked meat.<br/>Food--Preservation.<br/>Cold dishes (Cooking)
<br/><br/><label>LC Class. No.: </label>TX612.M4  / K73 2011 
<br/><br/><label>Dewey Class. No.: </label>641.7/9