(Charcuterie) Pallu, Rene. La Charcuterie en France Vol. II: Charcuterie Cuite. *Signed* Easy rowanberry jelly

rowanberry jelly

These traits still find expression in the cooking of India's rapidly dwindling Parsi population―descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs

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(Charcuterie) Pallu, Rene. La Charcuterie en France Vol. II: Charcuterie Cuite. *Signed* Easy rowanberry jellyIllus. 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