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American Charcuterie: Recipes from Pig-By-the-Tail Paperback – October 4, 1987
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From Publishers Weekly
Owner of a charcuterie in Berkeley, Calif., called Pig-by-the-Tail, the author stretches standard pork fare to include treats representative of gourmet delicatessens. PW liked the taste of Wise's advice, noting that her "recipes are not for the unambitious or inexperienced."
Copyright 1987 Reed Business Information, Inc.