BERTHOUD, Marc: La Charcuterie pratique. Coll "Bibliothèque des professions industrielles commerciales et libérales, Paris, 1917, Libraire HACHETTE, IN-12, (4), 376pp, red half-chagrin with corners, spine with 5 nerves, author-title-year-name of the former owner gilded on spine, red/black marbled paper boards, pinched spines, cover preserved (modern binding: TIESSEN in Villers-les-Nancy), trimmed. 75 figures in the text. Ex-libris "Jean-Pierre DAUL" on the first endpaper and opposite the pre-title page. Former pork butcher and ex-president of the Corporation des Charcutiers de Genève, the author wrote this practical treatise on pork butchery in 3 parts: the first part deals with the preparatory aspect (premises, equipment, accessories, slaughtering and salting, first manipulations); the second part deals with pork butchery proper (andouilles, boudins, sausages,...) and the third part deals with the German pork butchery Rare. Nice copy.
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