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Butchering, processing, and preservation of meat
Book
Book
| Call number: | TS 1955 A8 1955 | ||||||||
| Publisher: | New York : Van Nostrand Reinhold, c1955. | ||||||||
| ISBN: | 0442203772 | ||||||||
| Phys. Desc.: | xii, 318 p. : ill. ; 22 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
The new charcuterie cookbook : exceptional cured meats to make and serve at home
Book
Book
| Call number: | TX 612 M4 B57 2014 | ||||||||
| Publisher: | Salem, MA : Page Street Publishing, c2014. | ||||||||
| ISBN: | 9781624140464 (Paper) | ||||||||
| Phys. Desc.: | 165 p. : ill. ; 23 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods
Book
Book
| Call number: | TX 612 M4 B64 2013 | ||||||||
| Publisher: | Berkeley : Ten Speed Press, c2013. | ||||||||
| ISBN: | 1607743434 | ||||||||
| Edition: | 1st ed. / Taylor Boetticher and Toponia Miller ; photography by Alex Farnum. | ||||||||
| Phys. Desc.: | 342 p. : col. ill. ; 27 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Meat preservation : preventing losses and assuring safety
Book
Book
| Call number: | TS 1960 C38 1994 | ||||||||
| Publisher: | Trumbull, Conn. : Food & Nutrition Press, c1994. | ||||||||
| ISBN: | 0917678346 | ||||||||
| Phys. Desc.: | 133 p. : ill. ; 24 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
A guide to canning, freezing, curing, & smoking meat, fish, & game
Book
Book
| Call number: | TX 612 M4 E3 2002 | ||||||||
| Publisher: | North Adams, Mass. : Storey Books, c2002. | ||||||||
| ISBN: | 9781580174572 (Paper) | ||||||||
| Phys. Desc.: | vii, 231 p. : ill. ; 23 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
The art of charcuterie
Book
Book
| Call number: | TX 612 M4 K69 2011 | ||||||||
| Publisher: | Hoboken, N.J. : John Wiley, c2011. | ||||||||
| ISBN: | 9780470197417 | ||||||||
| Phys. Desc.: | ix, 388 p. : col. ill. ; 27 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Charcuterie : the craft of salting, smoking, and curing
Book
Book
| Call number: | TX 609 R84 2013 | ||||||||
| Publisher: | New York : W.W. Norton & Company, c2013. | ||||||||
| ISBN: | 9780393240054 (Cloth) | ||||||||
| Edition: | Rev. and updated / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. | ||||||||
| Phys. Desc.: | 320 p. : ill. ; 27 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
