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Charcuterie and French Pork Cookery by Jane Grigson (Hardcover, 2001)

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Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pâtés, terrines, galantines, jambon, saucissions sec and boudins. First published in 1969 but unavailable for many years, Jane Grigsons Charcuterie and French Pork Cookery is a guidebook and a recipe book.