{"product_id":"op-the-art-of-charcuterie","title":"OP: The Art of Charcuterie","description":"\u003cp\u003e\u003cem\u003eAlfred A. Knopf, New York, 1968. Hardcover. Very Good\/Very Good Minus. First US printing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJane 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. \u003c\/p\u003e\n\u003cp\u003eHer first food book, \u003cem\u003eCharcuterie and French Pork Cookery \u003c\/em\u003e(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.\u003c\/p\u003e\n\u003cp\u003eWe’re pleased to offer \u003cstrong\u003ethe first US edition\u003c\/strong\u003e, retitled \u003cem\u003eThe Art of Charcuterie\u003c\/em\u003e (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.\u003cbr\u003e\u003c\/p\u003e","brand":"KNOP","offers":[{"title":"Default Title","offer_id":41786779107461,"sku":"Jane Grigson","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/grigson_artofcharcuterie.jpg?v=1785511156","url":"https:\/\/www.kitchenartsandletters.com\/products\/op-the-art-of-charcuterie","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}