Charcuterie and French Pork Cookery

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Grub Street Cookery, Apr 11, 2008 - 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 (2008)

Jane Grigson (ne 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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