Pay in 4 interest-free payments of $31.25 Learn more
Ships within 48 hours · Estimated delivery Oct 15 - Oct 20
Jean Soulard (Château Frontenac)
avant-garde pastry chef
For he who loves the genus will not hate any species of animals
sweetening this Sunday gathering—and the many more to come
Illustrerad Handbok for finare Korf- och Charkuterivaror (Wilhelm Mohl & H.B. Goldschmidt) Berkeley Jean Soulard (Château Frontenac)304 pp. Illus. with 20 color plates and numerous black and white photographs and engravings. gilt lettered gray cloth. First Edition. Stockholm: Bjorck & Borjesson, [1907]. An intensive guide to making charcuterie, from slaughtering your pig to creating fancy pates, terrines, and sausages. Images depict meat cuts, butcher shops, slaughtering, and intricate pates and terrines. A rare find. Rubbing to spine ends and extremities, gilt flaking off of
US$ 54.99
US$ 109.99
US$ 25.00
US$ 25.00
US$ 25.00
US$ 45.99
