Charcuterie and French Pork Cookery (Hardcover) - Grigson, Jane

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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.

Specifications

Publisher Casemate Pub & Book Dist Llc
Mfg Part# 9781902304885
SKU 206862885
Format Hardcover
ISBN10 1902304888
Release Date 1/28/2008
Physical
Dimensions (in Inches) 8.25H x 5.75L x 1T
From the Publisher
Editors Note Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.
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