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The first Cantonese cookbook in English
chocolate porters to juicy IPAs―and take baking to the next luscious level
Recipes for 1-
hearty meat dishes
fermented food and seasonings like natto
(Charcuterie) Pallu, Rene. La Charcuterie en France Vol. II: Charcuterie Cuite. *Signed* U.K. Import The first Cantonese cookbook inIllus. with tipped in color plates and with numerous exacting drawings showing the process of tying, hanging, drying & curing meats. 8"x11", orig. wrappers bound in to green cloth. Paris: R. Pallu, [1956]. Inscribed & signed by Pallu (likely to a fellow butcher, A. Brune). All about regional French methods of curing hams & sausages, with tipped in color plates depicting hams of Paris, Alsace, Normandy, etc. There are also ads for local charcuterers
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