TY  - BOOK
AU  - Kowalski,John
ED  - Culinary Institute of America.
TI  - The art of charcuterie
SN  - 9780470197417 (acidfree paper)
AV  - TX612.M4 K73 2011
U1  - 641.7/9 22
PY  - 2011///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Meat
KW  - Preservation
KW  - Fishery products
KW  - Smoked meat
KW  - Food
KW  - Cold dishes (Cooking)
N1  - Includes bibliographical references (p. 332) and indexes
ER  -