Charcuterie and French Pork Cookery

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Casemate Publishers, Dec 8, 2010 - Cooking - 320 pages
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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.

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An Excellent Book

User Review  - 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 ... Read full review


Picnic Guide to the Charcutiers Shop
Charcuterie Equipment
Herbs and Seasonings Used in Charcuterie
Sauces and Relishes
Terrines Pates Cold and Hot and Galantines
Sausages and White Puddings or Boudins Blancs
Salt Pork and Hams
Fresh Pork Cookery
The Insides
The Fat of the Pig
Blood and Black Puddings or Boudins Noirs

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About the author (2010)

Jane Grigson was born in Gloucester, England and brought up in Sunderland, where her father George Shipley McIntire was town clerk.[1] She attended Sunderland Church High School and Casterton School, Westmorland, then went on to Newnham College, Cambridge University, where she read English. On graduating from university in 1949, she spent three months in Florence. After working in art galleries, Grigson went into publishing, joining George Rainbird's company in 1953 as a picture researcher for the encyclopedic People, Places, Things and Ideas. The editor of the book was poet and critic Geoffrey Grigson (1905-85), whom she later married, becoming his third wife. Grigson subsequently worked as a translator, winning the John Florio prize in 1966 for her work with Father Kenelm Foster on the translation of Cesare Beccaria's On Crimes and Punishments (1966). Grigson's growing interest in food and cooking led to the writing of her first book, Charcuterie and French Pork Cookery (1967), which was accorded the unusual honour for an English food writer of being translated into French. She subsequently became food columnist for The Observer, from 1968 until her death in 1990. Her long-lasting association with the newspaper produced some of her most successful books, such as Good Things (1971), Food With the Famous (1979), The Observer Guide to British Cookery (1984) and The Observer Guide to European Cookery (1983). Jane Grigson died in Broad Town, Wiltshire, on the eve of her 62nd birthday. Her daughter Sophie Grigson (b. 1959) is also a cookery writer and broadcaster.

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