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Charcuterie : the craft of salting, smoking, and curing
(Book)
Author
Contributors
Published
New York : W. W. Norton, c2005.
Edition
1st ed.
Status
Rapid City Public Library - Food & Drink - Adult
FOOD & DRINK 641.76 RUH
1 available
FOOD & DRINK 641.76 RUH
1 available
Description
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Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Rapid City Public Library - Food & Drink - Adult | FOOD & DRINK 641.76 RUH | On Shelf |
| Location | Call Number | Status |
|---|---|---|
| Keystone Town Library - Non-Fiction - Adult | 641.61 RUH | On Shelf |
Subjects
LC Subjects
More Details
Published
New York : W. W. Norton, c2005.
Format
Book
Edition
1st ed.
Physical Desc
320 pages : ill. ; 26 cm.
Language
English
UPC
9780393058291
Notes
Bibliography
Includes bibliographical references and index.
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Citations
APA Citation, 7th Edition (style guide)
Ruhlman, M., & Polcyn, B. (2005). Charcuterie: the craft of salting, smoking, and curing . W. W. Norton.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Ruhlman, Michael, 1963- and Brian. Polcyn. 2005. Charcuterie: The Craft of Salting, Smoking, and Curing. W. W. Norton.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Ruhlman, Michael, 1963- and Brian. Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing W. W. Norton, 2005.
MLA Citation, 9th Edition (style guide)Ruhlman, Michael, and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing W. W. Norton, 2005.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.