OP: The Art of Charcuterie
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Alfred A. Knopf, New York, 1968. Hardcover. Very Good/Very Good Minus. First US printing.
Jane Grigson (1928–1990) was one of the finest food writers of the 20th century. Grounded in and devoted to the processes of the kitchen, she relished the nitty-gritty of sniffing and feeling, cutting, chopping, grinding, roasting, and rolling.
Her first food book, Charcuterie and French Pork Cookery (1967), was the result of four years’ effort, compiling French charcuterie recipes and techniques—one of the first books of its kind in English, earning it a devoted following.
We’re pleased to offer the first US edition, retitled The Art of Charcuterie (1968). The book block and case are Very Good Plus, totally clean. The handsome jacket is present though well-worn and showing tape repairs. A previous owner’s name penned to the front free endpaper. Thematically aligned ephemera found laid in and preserved for the next owner.
