It is a text about French Pig Cookery and here, Jane Grigson does an excellent job.
It is much closer to a technical book on how to make and cook with forcemeats and cured pork products than a source for the home cook.
If you are a proffesional, hobbyist or experienced home/farm cook then this book is a must.
Excellent presentation of french pork preparation.
You won't be disappointed.
This is a classic charcuterie cookbook. Her recipes for pates are timeless. Her recipe for a simple preparation of cooked plums as an accompaniment for pork gave me another use for... Read morePublished 12 months ago by Amazon Customer
I agree with another reviewer. This book isnt flashy, its not filled with eye popping glossy pictures, and its a little hard to navigate but these deficencies are more than... Read morePublished 14 months ago by Amazon Customer
This is not the most glamorous cookbook you'll ever read.The pages aren't glossy, the layout is not the easiest to navigate. Read morePublished 23 months ago by Alex Landon-lane
This is a good book and a classic, but I vastly prefer Charcuterie by Ruhlman and Polcyn.Published on July 10, 2010 by Erik Carlson
The book is a great reference if you are looking into sausage making from an extremely old world/traditional perspective. Read morePublished on April 12, 2009 by Benjamin J. Zara
This is the book to buy first - the one others should be measured by. Interesting, scholarly, but above all informative and practical.Published on March 22, 2009 by B. Flaks
The most important jewel one can hold from a cuisine book is often the easiest to grasp. Jane Grigson provides temptations page after page. Read morePublished on March 10, 2009 by John Muir
I have cooked from this book for 30 years and my original copy has fallen to pieces so I am thrilled to have a new copy. Highly recommended.Published on December 16, 2008 by B. Braun