Coverart for item
The Resource The art of charcuterie, John Kowalski and The Culinary Institute of America

The art of charcuterie, John Kowalski and The Culinary Institute of America

Label
The art of charcuterie
Title
The art of charcuterie
Statement of responsibility
John Kowalski and The Culinary Institute of America
Creator
Contributor
Subject
Language
eng
Summary
Pâtés, cured meats, terrines, and gourmet sausages are increasingly popular at top-flight restaurants, and modern techniques and flavors give exciting new dimension to delicious and even healthy charcuterie
Cataloging source
DLC
http://library.link/vocab/creatorDate
1954-
http://library.link/vocab/creatorName
Kowalski, John
Dewey number
641.7/9
Illustrations
illustrations
Index
index present
LC call number
TX612.M4
LC item number
K73 2011
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
Culinary Institute of America
http://library.link/vocab/subjectName
  • Meat
  • Fishery products
  • Cold dishes (Cooking)
Target audience
adult
Label
The art of charcuterie, John Kowalski and The Culinary Institute of America
Instantiates
Publication
Copyright
Note
Includes indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Equipment -- Spices, herbs, & seasonings -- Meats, poultry, & seafood -- Sanitation -- Curing & brining -- Smoking -- Forcemeats -- Sausages -- Condiments
Control code
ocn319064206
Dimensions
26 cm
Extent
ix, 388 pages
Isbn
9780470197417
Lccn
2009013399
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.79 K849 ; P ; XX-N ; LAP ; C1102BT1.
Other physical details
color illustrations
System control number
  • (Sirsi) 319064206
  • (Sirsi) 319064206
  • (OCoLC)319064206
Label
The art of charcuterie, John Kowalski and The Culinary Institute of America
Publication
Copyright
Note
Includes indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Equipment -- Spices, herbs, & seasonings -- Meats, poultry, & seafood -- Sanitation -- Curing & brining -- Smoking -- Forcemeats -- Sausages -- Condiments
Control code
ocn319064206
Dimensions
26 cm
Extent
ix, 388 pages
Isbn
9780470197417
Lccn
2009013399
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.79 K849 ; P ; XX-N ; LAP ; C1102BT1.
Other physical details
color illustrations
System control number
  • (Sirsi) 319064206
  • (Sirsi) 319064206
  • (OCoLC)319064206

Library Locations

    • Antioch BranchBorrow it
      6060 N. Chestnut Ave., Gladstone, MO, 64119 , US
      39.20389 -94.54657
Processing Feedback ...