Title: 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
LC classification: TX749