Buy this book
![Loading indicator](/images/ajax-loader-bar.gif)
The art of charcuterie or - how to cook all parts of the pig in the grand manner of the French charcuteries, meaning literally the shops where one gets char (meat) which as been cuit (cooked). This is the book for lovers of good food. It is filled with cores of detailed recipes for turning pork, in all its myriad facets into superb dishes for breakfast (sausages, skewered kidneys en brochette, home-cured ham, for instance) appetizers (terrines, pates, rillettes, the list is irresistible), picnics, lunches, suppers (saucissons secs, boudins, to sample some) & dinner either plain & hearty or celebratory (choucroule garni or roast suckling pig.
Buy this book
![Loading indicator](/images/ajax-loader-bar.gif)
Showing 3 featured editions. View all 3 editions?
Edition | Availability |
---|---|
1 |
zzzz
Libraries near you:
WorldCat
|
2 |
aaaa
|
3 |
zzzz
|
Book Details
Edition Notes
Originally published under title "Charcuterie & French pork cookery": London: M. Joseph, 1967.
Includes index.
ID Numbers
Community Reviews (0)
Feedback?History
- Created September 2, 2008
- 2 revisions
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
December 15, 2009 | Edited by WorkBot | link works |
September 2, 2008 | Created by ImportBot | Imported from Talis record |