In the charcuterie : the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods
(Book)
641.36 BOETT
1 available
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Location | Call Number | Status |
---|---|---|
New City Library - Adult Nonfiction | 641.36 BOETT | On Shelf |
Location | Call Number | Status |
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Spring Valley-Finkelstein Memorial Library - Adult Nonfiction | 641.36 BOE | On Shelf |
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Citations
Boetticher, T., & Miller, T. (2013). In the charcuterie: the Fatted Calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods . Ten Speed Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Boetticher, Taylor and Toponia. Miller. 2013. In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. Ten Speed Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Boetticher, Taylor and Toponia. Miller. In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods Ten Speed Press, 2013.
MLA Citation, 9th Edition (style guide)Boetticher, Taylor., and Toponia Miller. In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods Ten Speed Press, 2013.