Charcuterie and French Pork Cookery

By Jane Grigson

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 1902304888
• ISBN13: 9781902304885
• Release Date: April 2008
• Publisher: Grub Street Cookery
• Length: 320 Pages
• Weight: 1.08 lbs.
• Dimensions: 1.0" x 5.5" x 8.0"

Customer Reviews

Cook ALL the things

Everything but the squeal...remember that paean to the productive pig? Here's the recipe book. All the the bits, with dozens of ways to make them delicious. Want discussions of French food culture, you got it, want to know what ARE those things in the window, you got that too. And they're good, and here's six ways to make them. Just want a good recipe for homemade sausage; there's a chapter for that. several, actually. And another chapter on hams. Chapters for the different pates, too. So many recipes! Yes, other books have them too. My favorite rilletes recipe is Davidsons, but...only that one. THIS book has all of them. Hands down the best one-volume resource out there, no mater what bit you've got or what you want to eat when you're done.