charcuterie300dpi

Charcuterie and French Pork Cookery

Jane Grigson

£14.99

Format: Hardback
Extent: 320 pages
Dimensions: 198 x 129 mm
ISBN: 9781902304885.
Categories: , , , , .
Publication Date: 31 October 2001

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.

Jane Grigson

Jane Grigson was born in Yorkshire in 1928.  She was educated at boarding school and Newnham College, Cambridge, where she read English Literature.  Graduating in 1949, she went to Florence for three months to learn Italian.  On her return to England s …

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