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The Art of Making Sausages, Pâtés and Other Charcuterie / by Jane Grigson ; illustrated with drawings by M. J. Mott.
LIBRA - Blank Collection TX749 .G84 1985
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- Format:
- Book
- Author/Creator:
- Grigson, Jane.
- Language:
- English
- Subjects (All):
- Cooking (Pork).
- Pâtés (Cooking).
- Cooking (Sausages).
- Cooking, French.
- Genre:
- cookbooks.
- Cookbooks.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- [2], xiii, [1], 349, [1], xvi, [2] pages : illustrations ; 22 cm
- Other Title:
- Art of Charcuterie
- Place of Publication:
- New York : Alfed A. Knopf, 1985.
- Contents:
- Introduction
- Picnic Guide to Charcutier's Shop
- Charcuterie Equipment
- Herbs and Seasonings Used in Charcuterie
- Sauces and Relishes
- Terrines, Pâtés (Cold and Hot), and Galantines
- Sausages and White Puddings, or Boudins Blancs
- Salt Pork and Hams
- Fresh Pork Cookery
- Extremities
- The Insides
- The Fat of the Pig
- Blood and Black Puddings, or Boudins Noirs.
- Notes:
- This is a Borzoi Book published by Alfred A. Knopf, Inc.
- "Formerly published in hardcover as The Art of Charcuterie."
- "Published October 26, 1976. Reprinted Four Times. Sixth Printing, April 1985."
- Cover design by Gwen Townsend.
- Includes index.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
- Kislak copy has bookplate and handwritten bookplate of Chef Fritz Blank.
- ISBN:
- 9780349732527
- 0349732523
- OCLC:
- 931730197
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