Charcuterie and French Pork Cookery

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Product ID : 3762571

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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.
Title: Charcuterie and French Pork Cookery
Author: Grigson, Jane
Publisher: Casemate Pub & Book Dist Llc
Publication Date: 2008/02/19
Number of Pages: 320
Binding Type: HARDCOVER
Library of Congress: bl2011024508