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Charcuterie and French pork cookery

Author: Jane Grigson
Publisher: London : Grub Street, 2001.
Edition/Format:   eBook : Document : English : E-BookView all editions and formats
Summary:
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.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Grigson, Jane.
Charcuterie and French pork cookery.
London : Grub Street, 2001
(DLC) 2008426563
(OCoLC)47118696
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jane Grigson
ISBN: 9781908117939 1908117931
OCLC Number: 1014325405
Notes: Originally published: London: Joseph, 1967.
Includes index.
Description: 1 online resource (347 pages) : illustrations
Responsibility: Jane Grigson.

Abstract:

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.

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