The art of charcuterie, or how to cook all parts of the pig in the grand manner of the French charcuterie, meaning literally, the shops where one gets char (meat) which has been cuit (cooked). This is a book for lovers of good food. It is filled with scores of detailed, recipes, returning pork, and all it Marie, facets, into superb dishes for breakfast appetizers, picnics lunches, suppers, dinners, or celebratory.

As seen in the photos, dust is not in very good shape and includes staining and paper loss. The book itself appears to be in nice vintage condition. Thanks for looking.