Charcuterie and French Pork Cookery

£6.99

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The influence of Elizabeth David's approach is evident in this classic book on the history and art of a charcuterie by Jane Grigson (1928-1990). Beginning with a 'picnic guide to the charcutier's shop', Grigson introduces the riches of French cooked meat to the English cooks and travellers of 1967, with recipes for every part of the pig, sauces and relishes and a variety of terrines and pates.

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Charcuterie and French Pork Cookery

Charcuterie and French Pork Cookery

Hardback348pp Illustrated205x134mm

9781902304885     Product Code: 226610

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The influence of Elizabeth David's approach is evident in this classic book on the history and art of a charcuterie by Jane Grigson (1928-1990). Beginning with a 'picnic guide to the charcutier's shop', Grigson introduces the riches of French cooked meat to the English cooks and travellers of 1967, with recipes for every part of the pig, sauces and relishes and a variety of terrines and pates.

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