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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.
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First published in 1967 under title: Charcuterie & French pork cookery.
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- Created April 1, 2008
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May 20, 2022 | Edited by Encore Shops | description |
October 5, 2020 | Edited by MARC Bot | import existing book |
December 11, 2010 | Edited by ImportBot | Found a matching Library of Congress MARC record |
December 14, 2009 | Edited by WorkBot | link works |
April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |