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Charcuterie and French pork cookery

Archive Print Item: Cookery Bateman A/GRI

Details

Type of record: Book

Title: Charcuterie and French pork cookery

Level: Item

Classmark: Cookery Bateman A/GRI

Creator(s): Grigson, Jane

Publisher: Grub Street

Publication city: London

Date(s): c2001

Language: English

Size and medium: 347 p

Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/371307

Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991005133079705181

Collection group(s): Cookery Collection

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.

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