[PDF] Charcuterie and French Pork Cookery

Book Charcuterie and French Pork Cookery Cover

Download and read the Charcuterie and French Pork Cookery book written by Jane Grigson, available in various formats such as PDF, EPUB, MOBI, Tuebl and others. Register now, 7 days free trial.

Charcuterie and French Pork Cookery Product Detail:

  • Publisher : Grub Street Cookery
  • Release : 04 November 2008
  • ISBN : 9781908117939
  • Page : 320 pages
  • Rating : 5/5 from 1 voters

Charcuterie and French Pork Cookery Book Summary/Review:

This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or 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, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide 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 cuts of pork, how to make terrines, and how to cure ham and make sausages at home.

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