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1.
Meat : identification, fabrication, utilization / Thomas Schneller. by
  • Schneller, Thomas
  • Culinary Institute of America
Series: Kitchen Pro series
Publication details: Australia : Delmar/Cengage Learning, 2009
Availability: Items available for loan: Manila Tytana Colleges Library (1)Call number: CIR TX 749 S36 2009.

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2.
Bones / Jennifer McLagan. by
  • McLagan, Jennifer
Publication details: New York : HarperCollins, 2005
Availability: Items available for loan: Manila Tytana Colleges Library (1)Call number: CIR TX 749 M35 2005.

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3.
Chef's guide to charcuterie / Jacques Brevery. by
  • Brevery, Jacques
Publication details: Boca Raton : CRC Taylor & Francis, 2013
Availability: Items available for loan: Manila Tytana Colleges Library (1)Call number: CIR TX 749 B73 2013.

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4.
Secrets of the butcher : how to select, cut, prepare, and cook every type of meat [electronic resources] / Arthur Le Caisne by
  • Le Caisne, Arthur
Publication details: New York, NY : Black Dog & Leventhal Pub., 2018
Online access:
Availability: Items available for loan: Manila Tytana Colleges Library (1).

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5.
Pure charcuterie : the craft and poetry of curing meat at home / Meredith Leigh by
  • Leigh, Meredith
Publication details: Canada : New Society Pub., 2018
Availability: Items available for loan: Manila Tytana Colleges Library (1)Call number: CIR TX 612.M4 L45 2018.

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