Charcuterie and French Pork Cookery

by Jane Grigson

Charcuterie and French Pork Cookery Synopsis

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.

Charcuterie and French Pork Cookery Press 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

Book Information

ISBN: 9781902304885
Publication date: 31st October 2001
Author: Jane Grigson
Publisher: Grub Street
Format: Hardback
Pagination: 320 pages
Categories: Cookery by ingredient, National & regional cuisine,

About Jane Grigson

More About Jane Grigson

Share this book