Charcuterie & French pork cookery

First published: 1967

Description

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.

Subjects

Cookery (Pork) Cookery, French French Cookery Cooking (Pork) French Cooking Cooking, french

Read on Open Library More by Jane Grigson

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