6142380
9781902304885
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.Grigson, Jane is the author of 'Charcuterie and French Pork Cookery', published 2006 under ISBN 9781902304885 and ISBN 1902304888.
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