G. Hennequin Complete Guide to Charcuterie, Butchery & Meat Cutting - Essential Manual for Butchers, Charcutiers & Meat Processors - Perfect for Professional Chefs & Home Cooking Enthusiasts

396 pp. Illus. with wood & copper engravings, incl. a large fold-out chart of meat cuts. Later wrappers paper cover & spine labels. Lyon: Valentin, 1923.

One of the famed Manuels Roret. Text in French, Title page translation: New Complete Manual for the Charcutier, the Butcher, the Renderer, dealing with modern pork breeding and containing the best ways of killing and cutting up pork, beef, veal, sheep and horses and preparing them - pieces for consumption followed by practical consideration of the yield of rendered animals and the use of rendering waste. Some marginal dampstaining to several pages, not affecting text, else very good, with scarce folding plate.

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