The Art of Charcuterie

A classic in its field, this book is a comprehensive guide to cooking, curing and preparing an enormous variety of pork dishes "in the grand manner of the French charcutieries." Grigson includes recipes for breakfast, lunch and dinner dishes as well as detailed instructions on smoking, curing, sausage-making and much more, illustrated throughout with black-and-white illustrations and line drawings. Book is clean, crisp and bright. Jacket, with original price of $7.95, shows some mild edgewear. Stated first American edition. 349 pages, plus index; approx. 5"x8".


  • THE ART OF CHARCUTERIE
  • Jane Grigson
  • M.J. Mott, illustrator
  • Alfred A. Knopf, 1968
  • First edition