Charcuterie and French pork cookery
Description
Includes index. 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.
Metadata
| Identifier | bkmrr57z |
| IRN | 371307 |
| Class Mark | Cookery Bateman A/GRI |
| Level | Item |
| Type of Record | Archives - Book |
| Peristent Link | http://prototype1.library.leeds.ac.uk/bkmrr57z |
| Collection(s) | Cookery Collection |
| Category | Archive Print |
| Parent Record | Cookery Printed Books - Bateman |