Mueller, T. G., 1952-  <br/><br/>
The professional chef's book of charcuterie:  dates, terrines, timbales, galantines, sausages, and other culinary delights / 
T.G. Mueller. 
 - New York:  A. CBI Book,  1987. 
 - 25cm. 
<br/><br/><label>ISBN: </label>0442264259 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery (Pork).<br/>Cookery--French.