Charcuterie and French Pork Cookery
Jane Grigson
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.
Année:
2008
Editeur::
Grub Street Cookery
Langue:
english
ISBN 10:
1908117931
ISBN 13:
9781908117939
Fichier:
EPUB, 2.47 MB
IPFS:
,
english, 2008