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 front cover, else very good.
Cart(0)
