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I love that you used one of my own personal ftrvoiaes- Jane Grigson's Charcuterie & French Pork Cookery! As inspiring as it is instructive, Ms. Grigson's no nonsense' approach to salting, curing and enjoying cured meat a la Francaise is as current now as in 1967 when first printed. I'd add a brand new addition to this meaty library- Kari Underly's The Art of Beef Cutting getting top marks from omnivores. And to complete my literary pantry, the lovely Penguin Great Food Series needs a shelf to itself for its 20 classic volumes.
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(VISITOR) AUTHOR'S NAME
Open
MESSAGE TIMESTAMP
18 december 2014, 13:35:34
AUTHOR'S IP LOGGED
62.210.78.179
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