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Charcuterie & French pork cookery

Jane Grigson · 1967

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About the book

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.

Book details

Year
1967
Language
English
Publisher
Grub Street Publishing
Editions
1
Pages
320
ISBN
9781902304885

Data source: Wikidata

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