Author: GRIGSON, JANE
Title: CHARCUTURIE and FRENCH PORK COOKERY.
Description: London. Penguin,1978, Paperback. A Penguin Handbook. All about cooking pork, including how to salt & cure hams. 347 pages including index. Illustrated by M.J. Mott. 8½" x 5½". Near fine except spine is slightly faded, and paper is a little brownish. 1978

Keywords: Cookery cuisine recipes pork charcuterie Grigson sausages


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