Charcuterie specialties / by Jean-Claude Frentz and Michel Poulain under the direction of Pierre Michalet ; translated by Anne Sterling.
Features fifty modern charcuterie dishes, along with advice on preparation and variations.
| Uniform Title: | Charcuterie en toute simplicité.
English Prestige des grands chefs. William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways. |
|---|---|
| Main Author: | |
| Other Authors: | |
| Language: | English |
| Language of the Original: |
French |
| Published: |
[Paris] : [New York, N.Y.] :
CICEM ; Wiley,
[between 1990 and 1996]
|
| Series: | Prestige des grands chefs.
William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways. |
| Subjects: | |
| Genre: | |
| Local Note: |
MSU: In dust jacket.
MSU: Gift of William G. Lockwood and Yvonne R. Lockwood.
MSU: The material is stored offsite in Remote Storage. Please contact Special Collections 3 working days in advance if you wish to use it. |
| Physical Description: | 192 pages : color illustrations ; 22 x 31 cm. |
| Format: | Book |
System Under Maintenance
Our Library Management System is currently under maintenance.
Holdings and item availability information is currently unavailable. Please accept our apologies for any inconvenience this may cause and contact us for further assistance:
Please contact Reference and Discovery Services via their Contact Form or call them directly at: 517-353-8700 for assistance.