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Charcuterie and French Pork Cookery

Charcuterie and French Pork Cookery 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

  • Title: Charcuterie and French Pork Cookery
  • Author: Jane Grigson
  • ISBN: 9781902304885
  • Page: 240
  • Format: Hardcover
  • 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 realEvery 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 >> Jane Grigson
      240 Jane Grigson
    • thumbnail Title: Charcuterie and French Pork Cookery >> Jane Grigson
      Posted by:Jane Grigson
      Published :2019-07-19T10:55:23+00:00

    About "Jane Grigson"

    1. Jane Grigson

      Jane Grigson was a notable English cookery writer.

    359 Comments

    1. This is book that is used by Chefs in there exams.When bought my copy in 1997 I had to hide in Otticaks(Watersones) in Darlington for over an hour because I had just found the last copy in the store & they need it for there exams the flowing week &had gone out of print again. This everything want know about the use of pig.Not book for Jews then.There lot out of date recipes & forgotten pork dishes.This only small book but its must for lovers of good cookery & taste


    2. This nice, compact (no space-wasting glossy ‘lifestyle photographs’ book contains everything one needs to know about cooking pork; including the very English ‘Toad in the Hole’. Many recipes will require the backup of a good butcher; and even then, getting caul fat and sweetbreads is not easy in Southern Britain today; let alone testicles: of which even Mrs Grigson says, “Unless you breed and rear your own pigs, the testicles are a delicacy unlikely to come your way – whether in Engl [...]



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