Charcuterie and French Pork Cookery

Front Cover
Grub Street Cookery, Apr 11, 2008 - Cooking - 320 pages
1 Review
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.
 

What people are saying - Write a review

An Excellent Book

User Review  - desertqueen - Overstock.com

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

Contents

Introduction
7
Picnic Guide to the Charcutiers Shop
13
Charcuterie Equipment
24
Herbs and Seasonings Used in Charcuterie
33
Sauces and Relishes
45
Terrines Pates Cold and Hot and Galantines
73
Sausages and White Puddings or Boudins Blancs
114
Salt Pork and Hams
171
Fresh Pork Cookery
219
Extremities
239
The Insides
267
The Fat of the Pig
309
Blood and Black Puddings or Boudins Noirs
326
Copyright

Other editions - View all

Common terms and phrases

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.

Bibliographic information