Charcuterie and French Pork Cookery (Hardcover)
 
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Charcuterie and French Pork Cookery (Hardcover)

Overall Rating Rating 5  |  1 reviews  |  Write a review
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Item #: 11125900
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    Introduces the techniques of charcuterie and offers recipes for sauces and relishes, terrines, pates, sausages, ham, and fresh pork....more

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Introduces the techniques of charcuterie and offers recipes for sauces and relishes, terrines, pates, sausages, ham, and fresh pork.

Author:
Grigson, Jane
Genre:
COOKING / Regional & Ethnic / French
Audience:
General/trade
Edition Detail:
New
Format:
Hardcover
Pages:
320
Language:
English
Publisher:
Grub Street the Basement
Publish Date:
02/19/2008
ISBN:
9781902304885
Height:
8.25 in
Wdth:
5.75 in
Thickness:
1.0 in
Unit weight:
1.0 lb
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  • An Excellent Book

    This is really a good book, with a lot of recipes, even though it's fairly small. Be warned, however, that quantities are given in older Imperial units, like gills (10 liquid ounces US) and pounds. Once you adjust to that, you'll have no problem. I've already made one of the fresh sausage recipes and the result was really good.

    • Would you recommend this to a friend? Yes
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