SC - black puddings
Philip & Susan Troy
troy at asan.com
Thu Jun 26 14:17:39 PDT 1997
Uduido at aol.com wrote:
> =
> In a message dated 97-06-26 14:19:33 EDT, you write:
> =
> << Jane Grigson's "The Art of Making Sausages, Pat=E9s, and other
> Charcuterie" has several good recipes for boudins noir which provide
> some useful guidelines for someone trying to redact Le Menagier's
> recipe. >>
> =
> Please post the publication details, dates, ISBN, etc. of this book. I =
have
> Jane's vegetable book and it is my Bible on vegetable preperation. I'm =
sure
> the book you mention above would be a welcome addition to my cookbook
> collection.
> =
> Lord Ras
"The Art of Making Sausages, Pat=E9s, and Other Charcuterie" by Jane
Grigson, pub. Alfred A. Knopf, New York, 1967, 7th printing 1986.
Paperback. ISBN: 394-73252-9, LoC # 76-13670
Very, very cool. I just wish the recipes weren't usually scaled to make
two pounds of sausage. Otherwise, the best book I've seen on the
subject.
Adamantius
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