Vintage "The Art of Charcuterie" Jane Grigson

Books : Cookbooks : French

 

If you believe in Emeril's mantra "pork fat rules", you definitely need this book that deals with the French expertise in utilizing the whole pig. Over 360 pages, the author was compelled to write it after a family vacation in France and discovering that no comprehensive book on the subject existed. It became an immediate hit in England under the title "Charcuterie & French Pork Cookery" and this copy is from the 1968 First American Edition. The dust jacket is price clipped and it has a tiny book store label inside, but it is in very good condition with no marks, stains, or tears except a small one in at the top of the dust jacket front. The procedures and recipes are very detailed, and they need to be - there are some very exotic dishes, sausages, pates, puddings, etc. Lots of our favorite Louisiana Cajun specialties have their origins in France. If it isn't in this book, you don't need it! Shipping USPS Media Mail - $3.50, Priority Mail uses the calculator.

Item ID: 0518-0944