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. |
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| Other Authors: | |
| Language: | English |
| Language of the Original: |
French |
| Published: |
[Paris] : [New York, N.Y.] :
CICEM ; Wiley,
[between 1990 and 1996]
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| Series: | Prestige des grands chefs.
William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways. |
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| 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 |