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3 Reviews
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16 of 17 people found the following review helpful:
5.0 out of 5 stars
Innkeeper in St. Andrews, NB
I picked this out-of-print book up in a tiny little store on the island of Bequia last Spring. I read it from cover to cover and found it to be one of the best written and interesting cookbooks I've ever seen. Her style is captivating and her depth of knowledge unparalleled. Her recipes are fantastic! A great little book if you can find it!
Published on December 19, 1999 by John H. Remer, Jr.
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0 of 1 people found the following review helpful:
3.0 out of 5 stars
Fairly dated
Fairly interesting with some recipes that aren't readily available elsewhere. But many recipes lack precision in terms of ingredient quantity and production processes. Probably of historical note only.
Published on June 5, 2009 by rjm1604
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16 of 17 people found the following review helpful:
5.0 out of 5 stars
Innkeeper in St. Andrews, NB,
By John H. Remer, Jr. (St. Andrews, NB Canada) - See all my reviews
This review is from: The Art of Charcuterie (Paperback)
I picked this out-of-print book up in a tiny little store on the island of Bequia last Spring. I read it from cover to cover and found it to be one of the best written and interesting cookbooks I've ever seen. Her style is captivating and her depth of knowledge unparalleled. Her recipes are fantastic! A great little book if you can find it!
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Bar-B-Queing,
By
This review is from: The Art of Charcuterie (Paperback)
This is one of the most interesting books I've ever picked up. I never knew there were so many ways to make bar-b-que, but there is! Grigson has a wonderful way of presenting charcuterie on paper. You can almost smell what you're reading. I look at pork in a whole new fashion now!
0 of 1 people found the following review helpful:
3.0 out of 5 stars
Fairly dated,
By rjm1604 (Atlanta, GA USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: The Art of Charcuterie (Paperback)
Fairly interesting with some recipes that aren't readily available elsewhere. But many recipes lack precision in terms of ingredient quantity and production processes. Probably of historical note only.
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The Art of Charcuterie by Jane Grigson (Paperback - May 1991)
Used & New from: $19.99
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