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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 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.


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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 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.

30 review for Charcuterie and French Pork Cookery

  1. 4 out of 5

    Stephen Robert Collins

    This is book that is used by Chefs in there exams.When bought my copy in 1997 I had to hide in Otticaks(Watersones) in Darlington for over an hour because I had just found the last copy in the store & they need it for there exams the flowing week &had gone out of print again. This everything want know about the use of pig.Not book for Jews then.There lot out of date recipes & forgotten pork dishes.This only small book but its must for lovers of good cookery & taste

  2. 4 out of 5

    ^

    This nice, compact (no space-wasting glossy ‘lifestyle photographs’ book contains everything one needs to know about cooking pork; including the very English ‘Toad in the Hole’. Many recipes will require the backup of a good butcher; and even then, getting caul fat and sweetbreads is not easy in Southern Britain today; let alone testicles: of which even Mrs Grigson says, “Unless you breed and rear your own pigs, the testicles are a delicacy unlikely to come your way – whether in England or in Fr This nice, compact (no space-wasting glossy ‘lifestyle photographs’ book contains everything one needs to know about cooking pork; including the very English ‘Toad in the Hole’. Many recipes will require the backup of a good butcher; and even then, getting caul fat and sweetbreads is not easy in Southern Britain today; let alone testicles: of which even Mrs Grigson says, “Unless you breed and rear your own pigs, the testicles are a delicacy unlikely to come your way – whether in England or in France. Most male pigs are castrated soon after they are born, so even the most cooperative butcher will not be able to help you.” I remember how, years ago, when I first read that, I gulped and quickly turned back to the section on pâtés and terrines, of which Le Pâté de Viande de Chartres has become one of my personal favourites. Once you start making your own pâtés; you’ll realise how horribly inferior mass produced supermarket pâté is. But, honestly, even if you never cook anything from this book, you’ll find it a fascinatingly good and educative read

  3. 5 out of 5

    Justin Cormack

    Essential pork book.

  4. 5 out of 5

    Thomas H

  5. 5 out of 5

    Simon Barnes

  6. 5 out of 5

    Brian

  7. 4 out of 5

    Jean Paul Govè

  8. 4 out of 5

    Mallory

  9. 5 out of 5

    Annick

  10. 4 out of 5

    Paul

  11. 5 out of 5

    Matt

  12. 4 out of 5

    Conrad

  13. 4 out of 5

    Rebecca

  14. 5 out of 5

    Alex

  15. 4 out of 5

    Irina Georgescu

  16. 4 out of 5

    Nicholas Wilson

  17. 5 out of 5

    Garrett Roney

  18. 4 out of 5

    Christopher

  19. 4 out of 5

    Jennifer

  20. 4 out of 5

    Bill OConnell

  21. 4 out of 5

    Glenn Bull

  22. 4 out of 5

    Nancy

  23. 4 out of 5

    Suebracal

  24. 4 out of 5

    Charlotte Allen

  25. 5 out of 5

    Louise Davy

  26. 5 out of 5

    Owen

  27. 4 out of 5

    Dan Brazelton

  28. 5 out of 5

    Rob Warner

  29. 5 out of 5

    Thibaut

  30. 5 out of 5

    Christian Curry

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