The Art of Charcuterie

by Jane Grigson

Book Overview

Recipies you won't find in English anywhere else. Home cured ham, pates, sausages, terrines, chorizos, boudins, rillettes, saucissons secs, choucroute garnie, roast suckling pig. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: B0006BVIPE
• Release Date: January 1968
• Publisher: Knopf
• Length: 349 Pages
• Weight: 1.40 lbs.

Customer Reviews

Bar-B-Queing

This is one of the most interesting books I've ever picked up. I never knew there were so many ways to make bar-b-que, but there is! Grigson has a wonderful way of presenting charcuterie on paper. You can almost smell what you're reading. I look at pork in a whole new fashion now!

Innkeeper in St. Andrews, NB

I picked this out-of-print book up in a tiny little store on the island of Bequia last Spring. I read it from cover to cover and found it to be one of the best written and interesting cookbooks I've ever seen. Her style is captivating and her depth of knowledge unparalleled. Her recipes are fantastic! A great little book if you can find it!