In the mid-1960s Grigson was persuaded by her friend, Adey Horton, to co-author a book on pork. Horton dropped out part-way through the project and, in 1967, Grigson published "Charcuterie and French Pork Cookery". The reviewer in "The Times" commented, "the research is detailed, the recounting lively, the information fascinating, the recipes complete from head to tail." In a "tour d'horizon" of cookery books in 1977, Elizabeth David called the book "A valuable work on the salting, curing and cooking of pork ... as practised by French households as well as by professional "charcutiers"", and commented on its "authentic recipes, practical approach and good writing".