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(Charcuterie) Dronne, Louis-Francois. Charcuterie Ancienne et Moderne: Traite Historique et Pratique. 

[4], x, 369 pp. Illus. with numerous wood-engraved plates of charcuterie, sausage-making machinery, pigs, birds, etc. 8.25x5", period dark green crushed morocco & marbled boards. First Edition. Paris: Eugène Lacroix, 1869.

A fascinating 19th century book on the history of charcuterie in France, as well as its modern form. Detailed illustrations show various regional sausages and pates, as well as sausage grinders, game birds, and fancy charcuterie plates. Very good condition - quite rare. Vicaire, 287. Bitting, p. 130.

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