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Fifth Edition
with recipes using seasonal fruit
professional chef
Signed with a specially mounted bookplate
and beautiful botanical portraits for each)
(Charcuterie) Grigson, Jane. The Art of Charcuterie. Southern Italy Fifth EditionIllus. with drawings by M. J. Mott. Jacket. First American Edition. NY: Knopf, 1968. Grigson's charming volume on cured meats, with recipes for terrines, pats, gallantines, sausages and white puddings, salted pork and hams, etc. Near fine & bright. (42)
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