Kowalski, John,  1954- <br/><br/>
The art of charcuterie / 
The Culinary Institute of America and John Kowalski. 
 - Hoboken, N.J. :  John Wiley,  c2011. 
 - 388 p. :  col. ill. ;  27 cm. 
<br/><br/>Includes bibliographical references (p. 332) and indexes. 
<br/><br/><label>ISBN: </label>9780470197417 (acid-free paper) 
<br/><br/><label>LCCN: </label>2009-013399 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat--Preservation.<br/>Fishery products--Preservation<br/>Cold dishes (Cooking)