ISBN: 9781902304885

Book Description: Grub Street, 2008. Hardcover. Book Condition: Brand New. Bookseller Inventory # zk1902304888

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Book Description: Grub Street, 2001. Hardback. Book Condition: New. - Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. Englisch. Bookseller Inventory # 9781902304885

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Book Description: Grub Street the Basement, 2008. Hardcover. Book Condition: Brand New. New edition. 320 pages. 8.25x5.75x1.00 inches. In Stock. Delivery: UK usually 4-5 days, Europe/USA/ROW 7-10 days. Bookseller Inventory # x-1902304888

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Book Description: Grub Street Cookery. Hardcover. Book Condition: New. 1902304888 New book delivered in 10-14 days. Bookseller Inventory # BB-9781902304885

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Book Description: Grub Street Cookery. Hardcover. Book Condition: New. 1902304888 New book delivered in 10-14 days. Bookseller Inventory # GS-9781902304885

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Book Description: Grub Street, 2008. Hardcover. Book Condition: New. NEW ED. 139mm x 25mm x 204mm. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. 347 pages. Bookseller Inventory # S9826200

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Book Description: Grub Street Cookery. Hardcover. Book Condition: New. 1902304888 The last assured dates for Christmas postage are 16th December for UK customers and 9th December for non-uk customers. Last postage for RI- prefixed items are 12th December for UK customers and 5th for non-uk customers. Shipped promptly from our UK mainland warehouse. FREE and FAST UK delivery typically 2-4 days by First Class Royal Mail or Royal Mail Tracked. Please check our OUTSTANDINGLY LOW OVERSEAS SHIPPING RATES. Professional bookseller (est.1987). Items with stock number prefix RI- please add an additional 1-2 working days for delivery, BU and OXD- items 3-7 days. Bookseller Inventory # GD-9781902304885

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Book Description: Grub Street Cookery. Hardcover. Book Condition: New. 1902304888 Last assured dates for Christmas postage are 16th December for UK customers and 9th December for non-uk customers. Professional bookseller (est.1987). We use Royal Mail First Class Mail or Royal Mail Tracked for heavier or expensive items. Bookseller Inventory # GD-9781902304885

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Book Description: Grub Street, 2008. Hardcover. Book Condition: New. NEW ED. 139mm x 25mm x 204mm. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. 347 pages. Bookseller Inventory # S9826200

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Book Description: GRUB STREET, 2008. Gebunden. Book Condition: Neu. Dies ist ein Besorgungstitel, er ist ca. 1-2 Wochen nach der Bestellung versandfertig. / This is an "obtain title", ready for dispatch in about 1-2 weeks after receipt of order Versandsichere Verpackung! Inkl. MwSt-Nachweis.; Erscheinungsjahr: 10/01; Titel:Charcuterie and French Pork Cookery; Autoren: Jane Grigson; Verlag: GRUB STREET. Bookseller Inventory # 5900528-17969985

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Book Description: Grub Street, 2008. Hardcover. Book Condition: New. NEW ED. 139mm x 25mm x 204mm. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. 347 pages. Bookseller Inventory # S9774606

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Book Description: Grub Street GRUB STREET, 2008. hardback. Book Condition: Brand New. *** NEW COPY *** TITLE SHIPPED FROM UK *** Binding hardback Charcuterie and French Pork Cookery. Bookseller Inventory # 1902304888

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