The Art of Charcuterie
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The Art of Charcuterie

The Art of Charcuterie

by Jane Grigson
Original publisher
Knopf
Date of publication
1968
ISBN
0880012722
  • 1960s & 1970s
  • Meat
  • Techniques
  • Preserving
Buy this book
Recommended by
John Martin Taylor

John Martin Taylor

Culinary historian

The first in-depth book I encountered detailing the intricacies of all manners of French pork cookery.

Lucinda Ebersole

Lucinda Ebersole

Blogger

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