Charcuterie and French Pork Cookery
Edition: New Ed edition
Publisher: Grub Street Publishing; Grub Street
Published: October 31, 2001
Language: eng
Format: Hardcover
Number of pages: 320
ISBN-13: 9781902304885
Subjects: Cookery by ingredient; National & regional cuisine; Cooking; France
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.