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(Charcuterie) Pallu, Rene. Charcuterie Decorative et Artistique

342 pp. Preface by A. Meuriot. Wonderfully illus. throughout with detailed line drawings of decorative French pates, fish, hams, salamis, sausages, etc. with decorations in jelly or stamped into the meat. 8"x11", orig. wrappers bound-in to green cloth. Paris: R. Pallu, [1959].

Inscribed & signed by Pallu (likely to a fellow butcher, A. Brune). This book is a charcuterer's dream come true, replete with detailed instructions on decorating fish and meat for fine dining. Galantines, roulades, papillotes, pates, aspics, even decorative bardes de lard. Anything you can think of, it's in here. Sunning to spine, else near fine.

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