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Charcuterie and French Pork Cookery

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First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.
Request Code : ZLIBIO4035544
Categories:
Year:
2008
Publisher:
Grub Street Cookery
Language:
English
ISBN 13:
9781908117939
ISBN:
9781908117939

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