The art of making sausages, patés and other charcuterie
New York : Alfred A. Knopf, 1985
Abstract:
"Originally published as 'The Art of Charcuterie', this remains the only book that tells you how to make at home all those enticing (and expensive) delights that have heretofore been the exclusive province of charcuteries (the elegant food shops that deal in 'char', meat, that has been 'cuit', cooked). From picnic pâtés to game terrines, from country sausages to chorizos and boudins blancs, from creamy rillettes to studded galantines, from home-cured ham to pressed salt pork, here are ...; [read all]
| Field | Value |
|---|---|
| Description | The art of making sausages, patés and other charcuterie/ Jane Grigson. - New York : Alfred A. Knopf, 1985. - 349 P. ; 21 cm |
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Argomenti |
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| ID file | 17102 |
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| Library | Inv. | Collocation | State | Status | Reservations |
|---|---|---|---|---|---|
| ALMA | 17102 | Fondo Willinger | Available | In library | None |