(Charcuterie) Pallu, Rene. La Charcuterie en France Vol. II: Charcuterie Cuite. *Signed* Easy opened in 1921 at 818

opened in 1921 at 818 Castelar St

presents this revised and updated edition of her seminal baking book

rowanberry jelly

In this gorgeous cookbook

Chang has published two books based on the offerings at Flour

(Charcuterie) Pallu, Rene. La Charcuterie en France Vol. II: Charcuterie Cuite. *Signed* Easy opened in 1921 at 818Illus. 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