Charcuterie and French Pork Cookery

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9781902304885: Charcuterie and French Pork Cookery

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 well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

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Jane Grigson
Edité par GRUB STREET, United Kingdom (2008)
ISBN 10 : 1902304888 ISBN 13 : 9781902304885
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Description du livre GRUB STREET, United Kingdom, 2008. Hardback. État : New. New edition. 202 x 126 mm. Language: English . Brand New Book. 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 well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson s Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. N° de réf. du libraire AA29781902304885

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Jane Grigson
ISBN 10 : 1902304888 ISBN 13 : 9781902304885
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Description du livre État : New. Depending on your location, this item may ship from the US or UK. N° de réf. du libraire 97819023048850000000

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Jane Grigson
Edité par GRUB STREET, United Kingdom (2008)
ISBN 10 : 1902304888 ISBN 13 : 9781902304885
Neuf(s) Couverture rigide Quantité : 10
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The Book Depository
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Description du livre GRUB STREET, United Kingdom, 2008. Hardback. État : New. New edition. 202 x 126 mm. Language: English . Brand New Book. 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 well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson s Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. N° de réf. du libraire AA29781902304885

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Jane Grigson
Edité par Grub Street 2001-10-31 (2001)
ISBN 10 : 1902304888 ISBN 13 : 9781902304885
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Chiron Media
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Description du livre Grub Street 2001-10-31, 2001. État : New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. N° de réf. du libraire NU-GRD-00381604

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Description du livre Grub Street. Hardback. État : new. BRAND NEW, Charcuterie and French Pork Cookery (New edition), Jane Grigson, 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 well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. N° de réf. du libraire B9781902304885

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Grigson, Jane
Edité par Grub Street (2008)
ISBN 10 : 1902304888 ISBN 13 : 9781902304885
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Description du livre Grub Street, 2008. État : New. 2008. New. Hardcover. Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes. Num Pages: 320 pages, illustrations. BIC Classification: WBN; WBT. Category: (G) General (US: Trade). Dimension: 208 x 137 x 24. Weight in Grams: 498. . . . . . . N° de réf. du libraire V9781902304885

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Jane Grigson
Edité par Grub Street (2001)
ISBN 10 : 1902304888 ISBN 13 : 9781902304885
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Ria Christie Collections
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Description du livre Grub Street, 2001. État : New. book. N° de réf. du libraire ria9781902304885_rkm

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Grigson, Jane
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Description du livre Grub Street. État : New. 2008. New. Hardcover. Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes. Num Pages: 320 pages, illustrations. BIC Classification: WBN; WBT. Category: (G) General (US: Trade). Dimension: 208 x 137 x 24. Weight in Grams: 498. . . . . . Books ship from the US and Ireland. N° de réf. du libraire V9781902304885

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Jane Grigson
Edité par Grub Street 2001-10-31, London (2001)
ISBN 10 : 1902304888 ISBN 13 : 9781902304885
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Blackwell's
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Description du livre Grub Street 2001-10-31, London, 2001. hardback. État : New. N° de réf. du libraire 9781902304885

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Jane Grigson
Edité par Grub Street (2001)
ISBN 10 : 1902304888 ISBN 13 : 9781902304885
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European-Media-Service Mannheim
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Description du livre Grub Street, 2001. État : New. N° de réf. du libraire EH9781902304885

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