CHARCUTERIE AND FRENCH PORK COOKERY,Books,Free Shipping,1902304888,

	CHARCUTERIE AND FRENCH PORK COOKERY by Jane Grigson
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Product Details Binding Hardcover Dewey Decimal Number 641 EAN 9781902304885 ISBN 1902304888 Manufacturer Grub Street Cookery Number Of Items 1 Number Of Pages 320 Publication Date 2008-02 Publisher Grub Street Cookery Availability In stock soon. Order now to get in line. First come, first served. Product Description 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. 'Jane Grigson left to the English-speaking world a legacy of fine writing on food and cookery for which no exact parallel exists...' Alan Davidson 'Jane Grigson likes to conjure. She is marvellous at putting food into a culture-context...' The Times 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. Customers who bought this item also bought Charcuterie: The Craft of Salting, Smoking, and Curing The Whole Beast: Nose to Tail Eating The River Cottage Meat Book Pork and Sons Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook Customer Reviews for: CHARCUTERIE AND FRENCH PORK COOKERY Rating - A well-used classic I have cooked from this book for 30 years and my original copy has fallen to pieces so I am thrilled to have a new copy. Highly recommended. Rating - Cool book! I haven't tested the recipes for accuracy, but cool book. Very informative and a good look at long forgotten dishes. The section on crepenette alone is worth the price of the book. Rating - "...European civilization...has been founded on the pig." I am on an unholy mission to convert a few Amazonians to the pleasures of do-it-yourself charcuterie. My travels in search of gustatory ecstacy have revealed many a depressing deficiency in American food, one of the most egregious of which is the state of this country's meats. Besides the much-publicized and lamented feed-lot economy that guarantees cheap and flavorless meat for all, we have forfeited the rich, varied, and highly-localized meat ... Read More Rating - Excellent Scholarship and Foodie Read. Buy It! `Charcuterie and French Pork Cookery' is the prominent 20th century English culinary writer, Jane Grigson's first book, first published in 1967. Like her last book, `English Food' and unlike many of her intermediate books, this is a very scholarly book that may not have much appeal to the average amateur cook. It is much closer to a technical book on how to make and cook with forcemeats and cured pork products than a source for the home cook. As I ... Read More See all books by author Jane Grigson

Books : CHARCUTERIE AND FRENCH PORK COOKERY