Charcuterie And French Pork Cookery

Charcuterie And French Pork Cookery by Jane Grigson


ISBN
9781902304885
Published
Binding
Hardcover
Pages
320
Dimensions
129 x 198mm

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