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Charcuterie and French Pork Cookery by Jane…
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Charcuterie and French Pork Cookery

by Jane Grigson

Other authors: M. J. Mott (Illustrator)

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203189,243 (4.29)3
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.… (more)

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» See also 3 mentions

Jane McIntire Grigson, husband George, 13 Mar 1928-12 Mar 1990, Glowcester England.
  kitchengardenbooks | Mar 18, 2010 |
no reviews | add a review

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Author nameRoleType of authorWork?Status
Jane Grigsonprimary authorall editionscalculated
Mott, M. J.Illustratorsecondary authorall editionsconfirmed
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