Charcuterie and French Pork Cookery

Grub Street Cookery, 04.11.2008 - 320 Seiten
This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time.
Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or 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, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide 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 cuts of pork, how to make terrines, and how to cure ham and make sausages at home.

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An Excellent Book

Nutzerbericht  - desertqueen -

This is really a good book with a lot of recipes even though its fairly small. Be warned however that quantities are given in older Imperial units like gills 10 liquid ounces US and pounds. Once you ... Vollständige Rezension lesen


Charculerie Equipment
Sauces and Relishes
Terrines Pâtés Cold and Hot and Galantines
Sausages and White Puddings or Boudins Blancs I
Salt Pork and Hams
Fresh Pork Cookery
The Insides
The Fat of the Pig
Blood and Black Puddings or Boudins JNoirs

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Über den Autor (2008)

Jane Grigson (née McIntire, 13 March 1928 12 March 1990) was a notable English cookery writer. Her daughter Sophie Grigson (born 1959) is also a cookery writer and broadcaster.

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