Victoria Wise, once a doctoral student in philosophy, cooked the first meal at the famed Chez Panisse Restaurant in Berkeley, California, in 1971. In 1973, she opened Pig-by-the-Tail, a charcuterie that helped define Berkeley's Gourmet Ghetto as the epicenter of culinary innovation and redefine the notion of deli in America. Twelve years later, she sold Pig-by-the-Tail to pursue her other passions--writing, gardening, and developing fresh home cooking recipes for her books--while she raised her son. She has written for the Los Angeles Times Syndicate, Williams-Sonoma Taste, and Food & Wine and has published thirteen books on cooking and gardening. Her first book, American Charcuterie: Recipes from Pig-by-the-Tail, was nominated for the James Beard Cookbook of the Year award in 1986. Victoria resides in Oakland, California.
| SKU | Unavailable |
| ISBN 13 | 9780670808434 |
| ISBN 10 | 0670808431 |
| Title | American Charcuterie |
| Author | Victoria Wise |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Viking Books |
| Year published | 1986-04-24 |
| Number of pages | 336 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |