Jane Grigson

Gebundenes Buch

Charcuterie and French Pork Cookery

Beschreibung

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. 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.

Autor

Jane Grigson was born in Gloucester, England and brought up in Sunderland, where her father George Shipley McIntire was town clerk.[1] She attended Sunderland Church High School and Casterton School, Westmorland, then went on to Newnham College, Cambridge University, where she read English. On graduating from university in 1949, she spent three months in Florence.

Produktdetails

• Verlag: Grub Street Publishing
• Seitenzahl: 320
• Erscheinungstermin: 11. April 2008
• Englisch
• Abmessung: 205mm x 139mm x 29mm
• Gewicht: 488g
• ISBN-13: 9781902304885
• ISBN-10: 1902304888
• Artikelnr.: 22319149