LEADER 00000nam a22003733a 4500 
001    4k70zplm2gv416bh 
003    SE-LIBR 
007    cr |||   ||||| 
008    220211s2022    xx |||||o|||||000 0|eng|d 
020    9781908117939 
041    eng 
100 1  Grigson, Jane|4aut 
245 10 Charcuterie and French Pork Cookery|h[Elektronisk resurs] 
       /|cJane Grigson 
264  1 |bGrub Street,|c2022 
300    320 sidor 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
500    |5MoE|aOnline epub (2.87 MB) 
500    |5MoE|aOffline epub med Adobe-kryptering (2.59 MB) 
520    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. The charcutier will also sell olives, 
       anchovies, condiments as well as various salads of his own
       creation, making a visit the perfect stop to assemble 
       picnics and impromptu meals. But the real skill of the 
       charcutier lies in his transformation of the pig into an 
       array of delicacies; a trade which goes back at least as 
       far as classical Rome, when Gaul was famed for its hams. 
       First published in 1969 but unavailable for many years, 
       Jane Grigson's Charcuterie and French Pork Cookery is a 
       guidebook and a recipe book. She describes every type of 
       charcuterie available for purchase and how to make them 
       yourself. She describes how to braise, roast, pot-roast 
       and stew all the cuts of pork, how to make terrines, how 
       to cure your own ham and make your own sausages. [Elib] 
653    E-bok 
653    eLib 
655  4 E-böcker 
655  4 Matlagning, mat & dryck 
852    |5MoE|bMoE|cE-Bok|hQca/DR|xorigin:Elib|zOnline epub (2.87 
       MB)|zOffline epub med Adobe-kryptering (2.59 MB) 
856 4  |uhttps://malmo.elib.se/Books/Details/1127262|zLåna som E-
       bok