Grigson, Jane

Charcuterie & French Pork Cookery; Illustrated by M. J. Mott

London: MICHAEL JOSEPH, 1967. Hardcover. 308 Pages. 22 x 14 cm. Grigson's first of many beautifully written cookbooks. Considered a detailed narration of head to tail cooking. Elizabeth David called the book "A valuable work on the salting, curing and cooking of pork ... as practiced by French households as well as by professional charcutiers", also commenting on it's "authentic recipes, practical approach and good writing". Illustrated throughout. Interior clean, board shows 3 cm. tape mark to the cover, otherwise clean. Dust wrapper clean. Pink cloth covered boards. Near fine, in near fine dust wrapper. Item #3542

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