(Charcuterie) Pallu, Rene. La Charcuterie en France Vol. II: Charcuterie Cuite. *Signed* U.K. Import The first Cantonese cookbook in

The first Cantonese cookbook in English

chocolate porters to juicy IPAs―and take baking to the next luscious level

fermented food and seasonings like natto

hearty meat dishes

(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