Jane Grigson: Charcuterie and French Pork Cookery

Authors

  • Alan Davidson Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.30174

Abstract

Jane Grigson: Charcuterie and French Pork Cookery: Grub Street, London, 2001: ISBN 1-902304-88-8: 347 pp., b&w illus., h/b, £14.99.

Published

2024-07-11

Issue

PPC 70 (2002)

Section

Book Reviews

How to Cite

Jane Grigson: Charcuterie and French Pork Cookery. (2024). Petits Propos Culinaires, 103. https://doi.org/10.1558/ppc.30174