Charcuterie and French Pork Cookery by Jane Grigson

Charcuterie and French Pork Cookery

Jane Grigson

347 pages first pub 1967 (editions)

nonfiction informative lighthearted slow-paced
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Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as we...

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