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Charcuterie and French Pork Cookery by Jane Grigson
  

Charcuterie and French Pork Cookery

Synopsis

Charcuterie and French Pork Cookery by Jane Grigson

Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

Reviews

Jane Grigson left to the English-speaking world a legacy of fine writing on food and cookery for which no exact parallel exists... Alan Davidson Jane Grigson likes to conjure. She is marvellous at putting food into a culture-context... The Times


About the Author

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Book Info

Publication date

31st October 2001

Author

Jane Grigson

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Publisher

Grub Street

Format

Hardback
320 pages

Categories

Cookery by ingredient
National & regional cuisine

ISBN

9781902304885

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