TY  - BOOK
AU  - Kowalski,John
ED  - The Culinary Institute of America.
TI  - The art of charcuterie
SN  - 9780470197417
AV  - TX612 .M4  .K68 2011
PY  - 2011///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Meat
KW  - Preservation
KW  - Fishery products
KW  - Cold dishes (Cooking)
ER  -