Charcuterie & French pork cookery
Charcuterie & French pork cookery1967
About this book
Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.
Details
- First published
- 1967
- OL Work ID
- OL3597376W
Subjects
Cookery (Pork)Cookery, FrenchFrench CookeryCooking (Pork)French CookingCooking, french