(Charcuterie) Grigson, Jane. The Art of Charcuterie.

Illus. with drawings by M.J. Mott. Jacket. First American Edition. NY: Knopf, 1968. 

Grigson's charming volume on cured meats, with recipes for terrines, patés, gallantines, sausages and white puddings, salted pork and hams, etc. Near fine & bright.