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2 volumes. Profusely illus. with color photographs and step-by-step instructions. 11.75x8", jackets. First Edition in English. Paris & NY: Cicem & Van Nostrand Reinhold, [1991].
San Francisco chef/restaurateur Gordon Drysdale's copy, with his signature to upper front free endpaper (and another note above says Cindy Pawlcyn gave the book to the owner). Vol. I covers Hams, Sausages and Sausage Meats, Blood Sausages and White Sausages, Rillettes, Rillons, Confits and Smoked Pork, while Vol. 2 instructs on how to make Pates, Terrines and Ballotines Made with Poultry, Veal, Pork and Liver Andouilles and Andouillettes & Foie Gras. Some chipping and short tears to jacket extremities, else very good - a scarce and highly sought-after set.
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